Monday, August 13, 2012

Chef Chuck's Cannellini Bean Cream

Crema di Fagioli Cannellini

This recipe is a  refreshing and healthy summer appetizer that is easy to assemble.  The texture of the beans are so creamy making it a good pair with the crunch of the homemade croutons.  Using the fresh vegetables and basil from the garden makes this dish the perfect vegetarian appetizer.

Cannellini Bean Cream

2 cans cannellini beans
1 zucchini, sliced
1 carrot, sliced thin
1/2 yellow bell pepper, sliced thin
1 cup cherry tomatoes, cut in half
1/2 red onion, sliced thin
chives, chopped
basil leaves, chopped
bread for croutons
olive oil
salt and pepper

In a food processor or blender process beans with salt and pepper till smooth.  Cut bread into small cubes and saute in olive oil, season with salt and pepper.  Saute in olive oil zucchini, carrots, pepper and onions for a few minutes.  Add in tomatoes along with salt and pepper.  Add bean cream to serving dish top with vegetables, basil, chives and croutons.  Drizzle with olive oil and serve.
Ricette by Chef Chuck's Cucina

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