seasonal RECIPES for those who love to EAT
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1. Preheat oven to 350°F; place rack in center position.
2. Cut baguette into thin slices, approximately 1/4 inch thick. Arrange in a single layer on a cookie sheet and bake for 7 to 10 minutes. Flip slices and bake for 5 minutes more. Set aside to cool.
3. Place cheese, beans, garlic, rosemary, thyme, and lemon juice in bowl of food processor. Pulse until well chopped.
4. With the machine on, drizzle in up to 2 tablespoons of the olive oil, until the mixture is smooth.
5. Add salt and pepper to taste.
6. Cut sage leaves into strips. Heat remaining tablespoon of olive oil in a nonstick frying pan. Add sage and fry
over medium-high heat until crisp; approximately 3 to 5 minutes.
7. Spread about a tablespoon of the bean mixture onto each toasted baguette slice and arrange on a serving dish.
8. Top each baguette slice with a few pieces of fried sage and a quick grind of fresh black pepper.
9. Serve immediately.
1 loaf French baguette
1 c. Fresh ricotta cheese
1 (15 oz.) can Cannellini beans; drained and rinsed
4 cloves Fresh garlic; peeled
1 tbsp. Fresh rosemary leaves
1 tsp. Fresh thyme leaves
Juice of 1/2 lemon
3 tbsp. Olive oil; divided
10 to 15 Sage leaves
Makes: 24 toasts
Prep. Time: 15 minutes
Cook Time: 15 minutes
Light and airy ricotta cheese, blended with cannellini beans, fresh garlic and rosemary add bright, fresh flavors to any appetizer table. These bites are beautiful when served individually and topped with fried sage strips. If you’re hosting a crowd and don’t want to spend all your time spreading dip on toasts, you can also simply serve the dip in a decorative bowl alongside a generous assortment of toasted baguette slices and crackers.