“New from the Kitchen”
Recipe of the Month – April 2018
Appetizers & Sorbets: White Bean & Arugula Costini
One of our guests asked after receiving last months recipe if we could provide additional recipes that we served at the “On Golden Pond” picnic reception. This one comes from Chef Michael Symon is a very easy recipe to prepare and keeps well. It works great as and appetizer for a cocktail party too.
1 small French baguette cut on the bias into thin slices
4 tablespoons olive oil (divided)
1 minced clove of garlic
2 sprigs rosemary
1/2 teaspoon crushed red pepper flakes (use less if your don’t like spice)
1 can of Great Northern beans (15 oz drained and rinsed). You can also use cannellini beans or chick peas.
1/2 lemon (zest & juice)
1 cup freshly grated Parmesan cheese
2 cups baby arugula
kosher salt and fresh ground pepper to taste.
Preheat oven to 350 degrees, brush one side of bread with 1 tablespoon olive oil and season with salt and pepper. Bake about 10 minutes, until lightly browned.
Meanwhile, place a small saute pan over high heat and add 2 tablespoons olive oil, garlic, rosemary and red pepper flakes. Cook until fragrant, about 30 seconds. Add the beans and lemon zest and saute until warmed through. Discard the rosemary.
Add the bean mixture and Parmesan cheese to a food processor and process until creamy but still a little chunky. Add more olive oil if too thick.
In a medium bowl, combine the arugula, lemon juice and remaining 1 tablespoon olive oil and a pinch of salt. Toss to combine.
Spread mixture on each toast, top with arugula and sprinkle with some Parmesan.