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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cannellini Bean Tapenade Topped With A Grape Tomato Salad

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Now Tapenades are traditionally made with olives and capers, but not always! Sometimes pestos contain olives. It can be confusing. I think of a Tapenade as more of some type of purèed vegetable as compared to pesto with a herb or leafy green base which may be used an uncooked sauce.

The last meal I posted was my Pork Tenderloin Over A Bed Of Cannellini Beans. I had quite a bit of the beans leftover. I didn’t want to waste them because they were so delicious so I turned them into a quick Cannellini Bean Tapenade Topped With A Grape Tomato Salad to have the next day for lunch.

The Cannellini beans were prepared with sautèed leeks, Kosher salt, and freshly cracked black pepper. All I would need is a few extra ingredients and I’d be able to have an amazing lunch.

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Prep Time: 20 minutes:
Cook Time: 12 to 15 minutes
Total Time: 35 minutes
Yields: 8 servings
Equipment: 2 rimmed baking sheets, 10-cup food processor

Ingredients:
3 cups Cannellini beans, drained and rinsed
1 lemon, juiced
1/2 cup of sun-dried tomatoes, roughly chopped and processed
4-ounces Pecorino cheese, grated
1 1/2 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
1 clove garlic, roughly chopped
1/2 cup *E.V.O.O
2 tablespoons of chopped Italian flat-leaf parsley
1 loaf of Ciabatta bread, sliced and toasted or grilled (yields 16 slices)

Tomato Salad Topping:
2 pints of yellow and red grape tomatoes, halved
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon granulated sugar
1 teaspoon red wine vinegar
1/4 cup *E.V.O.O.
2 tablespoon freshly chopped basil

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Grape Tomato Salad:
In a large bowl add all the ingredients for the tomato salad. Mix to combine, set aside to let marinate.

Directions For Cannellini Bean Tapenade:
Start with a food processor fitted with the metal blade. First, cut the cheese up into cubes. Add the cheese to the food processor. Turn the processor on and let it run for about 2 to 3 minutes or until cheese is the consistency (refer to pictures above) you need. Second, process the sun-dried tomatoes, until finely chopped.

Add the rest of the ingredients (except the *E.V.O.O. and the grated cheese) into the food processor. Pulse until combined. Next, add the grated cheese and pulse just to combine. Last, add the *E.V.O.O. through the feeding tube. Continue to pulse until the Tapenade reaches desired consistency (refer to picture above). The Tapenade will have great texture because of the sun-dried tomatoes. Transfer the Cannellini Bean Tapenade into a serving bowl.

Drizzle the top with a little *E.V.O.O.

To serve, spread the Cannellini Bean Tapenade on the toasted Ciabatta. Top with the colorful Grape Tomato Salad.

*E.V.O.O. is Extra Virgin Olive Oil

Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sauteed Spinach

 

 

 

 

 

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Crostini Topped With Whipped Goat Cheese And A Grape Tomato Salad

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We know them as crostini, an appetizer consisting of a small slice of toasted or grilled bread and toppings. Usually veggies, meats, or cheeses. To tell you the truth, I could eat these every night and never get tired of it. My Crostini With Whipped Goat Cheese And Grape Tomato Salad.

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I specifically asked the deli of my local grocery store to slice for me 2-1/2-inch thick slices of Genoa salami so I could dice it up for my salad.

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I cubed each one into 1-inch chunks.

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I’m using a Tuscan Garlic Ciabatta for this recipe.

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Crostini Topped With A Grape Tomato Salad

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: food processor, 2 rimmed baking sheet pans

Ingredients:
1 loaf of Tuscan Garlic Ciabatta, sliced (yields 16 slices) substitute plain Ciabatta or a baguette
2-1/2-inch thick slices Genoa salami, 1-inch dice
2 pints grape tomatoes, yellow and red, halved
2 cloves garlic, minced
1 tablespoon red wine vinegar
2 teaspoons Kosher salt|
1 teaspoon freshly cracked black pepper
2 tablespoons fresh tarragon leaves, chopped
1/2 cup fresh basil leaves, julienned

Ingredients For Whipped Goat Cheese:
8-ounces goat cheese, room temperature
4-ounces cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup *E.V.O.O.

Directions For Tuscan Ciabatta Bread:
Preheat oven to 375 degrees F.
Slice ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

In a large bowl,  add halved grape tomatoes, minced garlic, red wine vinegar, Kosher salt, freshly cracked black pepper, chopped tarragon, julienned basil leaves, and diced salami. Toss all the ingredients together, set aside

Directions For Whipped Goat Cheese:
In a food processor, add room temperature goat cheese, room temperature cream cheese. Pulse that for a minute. Next, add fresh lemon juice, Kosher salt, freshly cracked black pepper, and E.V.O.O. Process until smooth. Transfer to a bowl.

*E.V.O.O. is Extra Virgin Olive Oil

 

 

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