Best 5 Crostini With Lima Bean Pecorino Puree Recipes

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Crostini with lima bean pecorino puree is a delightful and easy-to-make appetizer or snack that is perfect for any occasion. With its creamy and flavorful lima bean puree and crispy crostini base, this dish is sure to please everyone. The combination of the creamy puree and the crispy crostini creates a wonderful contrast in textures, while the nutty flavor of the lima beans and the salty pecorino cheese make for a delicious and satisfying bite. Whether you're looking for a simple dish to serve at a party or a quick and easy snack to enjoy at home, crostini with lima bean pecorino puree is a great choice.

Here are our top 5 tried and tested recipes!

MINTED PEA PUREE CROSTINI



Minted Pea Puree Crostini image

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (10-ounce) package frozen peas, thawed
1 cup ricotta
2 tablespoons garlic infused olive oil, plus more for toasting bread
2 tablespoons chopped fresh mint leaves
Kosher salt and freshly cracked black pepper
1 French baguette, sliced 1/2-inch thick on a bias

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
  • Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
  • Spread the pea puree over the toasts and serve.

CROSTINI OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS



Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 12

1/2 cup olive oil
1 baguette, sliced into 40 (1/4-inch) thick slices
1 cup peeled and cooked fava beans
1/2 cup extra-virgin olive oil
1 clove garlic
1 lemon, juiced
2 tablespoons grated Parmesan
Salt and pepper
1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available)
2 tablespoons minced shallots
2 tablespoons olive oil
1/2 cup fresh ricotta

Steps:

  • Preheat oven to 400 degrees F.
  • Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
  • With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
  • In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
  • Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

CROSTINI WITH TUNA AND WHITE BEAN PUREE



Crostini with Tuna and White Bean Puree image

These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8 crostini

Number Of Ingredients 12

1/4 cup plus 1 tablespoon olive oil, plus more for brushing crostini
2 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh sage
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon red-wine vinegar
4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
1 (6.3-ounce) can oil-packed Italian tuna
8 Cerignola olives, pitted and thinly sliced
3 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
  • Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
  • Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
  • Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.

CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS



Crostini with pea purée, rocket & broad beans image

Good Food reader, Charlie, shares her seasonal, summer starter

Provided by Good Food team

Categories     Dinner, Starter

Time 25m

Number Of Ingredients 11

200g double-podded broad bean
400g frozen pea
85g butter
100g natural yogurt
leaves from a small bunch mint
1 ciabatta loaf, sliced
1 small bunch dill , chopped
couple handfuls of rocket
140g radish , thinly sliced
85g pecorino cheese
extra-virgin olive oil , for drizzling, if you like

Steps:

  • Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
  • Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
  • Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.

Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.95 milligram of sodium

ARUGULA AND FAVA-BEAN CROSTINI



Arugula and Fava-Bean Crostini image

Provided by Kay Chun

Categories     Bean     Appetizer     Quick & Easy     Dinner     Arugula     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  • Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

Tips:

  • When choosing lima beans, select firm and plump ones with a smooth, bright green color.
  • Soaking the lima beans overnight helps to reduce their cooking time and makes them more digestible.
  • If you don't have time to soak the lima beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
  • Be careful not to overcook the lima beans, as they can become mushy.
  • To make the crostini, use a sturdy bread that can hold up to the toppings.
  • To make the lima bean-pecorino puree, use a food processor or blender to get a smooth and creamy consistency.
  • Season the lima bean-pecorino puree to taste with salt, pepper, and lemon juice.
  • Top the crostini with the lima bean-pecorino puree, grilled vegetables, and a sprinkle of fresh herbs.

Conclusion:

Crostini with lima bean-pecorino puree is a delicious and easy-to-make appetizer that is perfect for parties or gatherings. The lima bean-pecorino puree is creamy and flavorful, and the grilled vegetables add a pop of color and flavor. This dish is sure to impress your guests!

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