Tuesday, February 22, 2011

Winter Bruschetta

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Although the snow continues to fall, I can feel Spring is right around the corner.  With that lingering season change approaching, my food cravings are for fresh fruits and vegetables- something I look forward to having soon!  Because I have to wait, a Winter Bruschetta is the perfect solution in the mean time.

Conveniently made up of sundried tomatoes, a mixture of cheeses, and cannellini beans- winter bruschetta's main ingredients are non-perishable and easily available when picking fresh fruits and vegetables are not. 

This appetizer, while staying true to the season, maintains a light and fresh element that is quintessential to summer bruschetta with the use of a variety of fresh herbs.  Although, fresh herbs aren't in season you can still find them at your local grocery store.  Unfortunately, because they are not in season, they are a bit pricey.  However, fresh herbs are essential to perfectly flavoring any dish, making them a must have item this time of year no matter what the cost.

The combination of these ingredients creates a wonderfully flavored appetizer that you're sure to enjoy this time of year! 


Recipe Tips
  • Your topping can be prepared up to one day in advance, covered and refrigerated.  Once ready to serve, bring to room temperature, assemble, and bake according to directions below.  
  • I let the bruschetta over cook while taking my pictures so the basil in the final product is darker than it should be.  Remove your dish from the heat when your mixture looks like the picture over the stove top below.  Don't keep your bruschetta in the oven too long, just long enough to warm it.  You get a much prettier presentation when the basil and white of the cheeses are colorful and vibrant!



Start with chopping your sundried tomatoes in a food chopper or dice by hand:

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Until finely chopped:

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In a small dish, combine the extra virgin olive oil and the reserved oil in the sundried tomato jar:

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Then assemble your remaining ingredients by juicing your lemon, finely chopping your basil and thyme, mincing your garlic, and measuring your Parmesan and feta cheese:

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Drain and rinse your cannellini beans:

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Then add two tablespoons of your olive oil mixture to a large skillet and saute your garlic, thyme, and red pepper flakes over high/medium heat until the garlic appears just golden:

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Then lower your heat to medium and add the lemon juice, Parmesan cheese, feta cheese, basil, sundried tomatoes, beans, salt, and pepper:

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Mix until combined and saute until the basil begins to wilt, about 1 minute:

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Meanwhile, thinly slice your baguette into 1/2 inch thick slices:

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Spread your bread on a cookie sheet and brush both sides with the remaining olive oil mixture:

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Bake at 350 degrees until golden, about 20 minutes, flipping them over half way through baking time:

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Then top a heaping spoon full of your mixture over each toasted crostini:

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Bake for an additional 15 minutes and serve immediately:
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Winter Bruschetta
Epicurious by Katie Brown November 2008
Makes: 30 Bruschetta

Prep Time: ~10 minutes
Total Cook Time: 40 minutes
(Printable Recipe)

Ingredients
6 tablespoons extra-virgin olive oil
1 (8.5 ounce) jar sundried tomatoes in oil, 2 tablespoons oil reserved
1 large garlic clove or 2 small garlic cloves, minced
2 teaspoons fresh thyme, chopped
1/4 teaspoon red pepper flakes
1 15-ounce can cannellini beans
1/4 cup fresh lemon juice
1/2 cup fresh basil, coarsely chopped
1/4 cup Parmesan cheese
1/2 cup crumbled feta cheese
1 large baguette, sliced into 1/2 inch pieces
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Directions
Start with chopping your sundried tomatoes in a food chopper or dice by hand until finely chopped.  In a small dish, combine the extra virgin olive oil and the oil in the sundried tomato jar.  Then assemble your remaining ingredients by juicing your lemon, finely chopping your basil and thyme, mincing your garlic, and measuring your Parmesan and feta cheese.  Drain and rinse your canallini beans.  

Then add two tablespoons of your olive oil mixture to a large skillet and saute your garlic, thyme, and red pepper flakes over high/medium heat until the garlic appears just golden.  Then lower your heat to medium/low and add the lemon juice, Parmesan cheese, feta cheese, basil, sundried tomatoes, beans, salt, and pepper.  Mix until combined and saute until the basil begins to wilt, about 1 minute.  

Meanwhile, thinly slice your baguette into 1/2 inch thick slices.  Spread your bread on a cookie sheet and brush both sides with the remaining olive oil mixture.  Bake at 350 degrees until golden, about 20 minutes, flipping them over half way through baking time.  Then top a heaping spoon full of your mixture over each toasted crostini.  Bake for an additional 15 minutes and serve immediately.
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30 comments:

  1. this looks to die for! I love this idea! I will definately be making this soon! what a perfect appetizer for the winter!

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  2. Can never get enough of sun-dried tomatoes and feta. Good to know the topping can be made in advance. Makes it an easy party dish.

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  3. These sound fabulous!!! Love me some crunchy toast with yummy toppings!

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  4. Great layout and style in the recipe, I like the sound of it as a dip.

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  5. These look wonderful. I especially like your use of a paintbrush! x

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  6. I too, am impatient for spring! These look like the perfect bite to keep one's spirits up while waiting. I love sundried tomatoes this time of year- they just cheer you up!

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  7. Very nice! My brother also does a great winter bruschetta with chickpeas, parley, garlic and anchovy. I love your photos!

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  8. Yum! Looks so tasty! Perfect for while we are waiting so impatiently for spring!

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  9. I have tried this and I must say it was one of the best tasting appetizers I have had in a long time, such a great twist on bruschetta! Loved it Chels!

    I'm still drooling over your chicken pot pie..

    -Colleen

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  10. Oo yum. Yeah, I'm done with winter! This will tide me over....

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  11. I'm always looking for new bruschetta recipes to tide me over until summer. Love the mixture of cheeses and those sweet sun-dried tomatoes with the creamy beans. This recipe is loaded with deliciousness!

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  12. Chelsea, I've made a bruschetta with canellini beans and it was surprisingly wonderful! I know I'd love yours~

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  13. I can attest to the deliciosness of this recipe! I've been waiting for you to post is so that I can make it. :)

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  14. Buzzed it! LOVED it!!!!!!!!!!!! - Katrina

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  15. I love sun dried tomatoes, why do I keep forgetting them at the store? Now that I have this amazing image in my head, I am going to the store right now! Thanks for another great recipe!

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  16. Wow this bruschetta looks delicious! I love the addition of the feta too. Yum!

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  17. This looks great! Can't wait to make it!

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  18. so as you already know I LOVE this recipe and I also LOVE your blog so i left you a Stylish Blogger award on my blog.

    http://sabrina-eatdrinkandbemerry.blogspot.com/2011/02/roasted-sweet-potato-chorizo-soup-and.html

    :)

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  19. A taste explosion in just one bite - yummy.
    :-) Mandy

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  20. This looks so amazing, I think I would eat it straight out of the pan with a spoon!! Don't think I could wait to pile it on the toasts...

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  21. This looks so delicious. And it really is easy.

    Thanks for sharing
    Joanne

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  22. I LOVE this Chelsea, I've been all about the Cannellinis this winter

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  23. This looks delicious. I adore just about any kind of Bruschetta.

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  24. This truly delicious looks Chelsea! I know my family would love for me to make this. Bruschetta is such a wonderful dish!
    Blessings,
    Catherine

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  25. I love all the fresh ingredients in this dish! I bet the flavor is amazing:)

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  26. Love this! I always wish I could get my bread to brown as beautifully as the bread in that scene in Julie and Julia - yours looks that good!

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  27. This looks really delicious! I love sun-dried tomato in everything :) Can't wait for spring though!

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  28. Looks wonderful. Sun dried tomato...so yummy.

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  29. love sundried tomatoes!! what a perfect and easy dish to whip up for company - def using this one..

    also became a fan of yours on fb!

    join us also on fb at www.facebook.com/OurEyesEatFirst

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