White Bean Crostini with Rosemary Salt and Grilled Radicchio Salad

By miss5elements

Add flair to your platter w/leftover baguette slices topped w/creme fraiche & caviar.

Ingredients

• White Bean Spread
• 1 T EVOO
• 1 T chopped garlic (about 2 cloves)
• 1 white onion, diced
• 1 stalk celery, diced
• 1 small carrot, diced
• 2 15-oz cans cannellini beans, rinsed & drained
• Herb "bouquet" (1 sprig each of rosemary, thyme & oregano tied w/kitchen string)
• Salt & pepper to taste
• Rosemary Salt
• 1 c EVOO
• 1 bunch rosemary
• 1/2 c kosher or sea salt
• Salad
• 1 head radicchio (quatered)
• Salt & pepper to taste
• 2 t + 1T EVOO
• 1/2 head frisee lettuce
• 1/2 c toasted pine nuts
• 4 T balsamic vinegar
• 2 T vincotto, an artisanal "cooked" wine, or balsamic vinegar
• 1 baguette, sliced in 1/2" pieces & toasted

Details

Servings 10
Cooking time 15mins
Adapted from instyle.com

Preparation

Step 1

White Bean Spread
1. In a med-size saucepan, heat oil & garlic over med-high heat for ~1 min until garlic begins to lightly brown.
2. Add onion, celery, carrot, beans, and herb bouquet, & stir.
3. Cook over med-low heat for 10 min, stirring occasionally.
4. Remove bouquet, transfer mixture to a food processor, and puree.
5. Season w/ salt & pepper to taste.
6. Set puree aside to cool.

Rosemary Salt
1. Heat oil in a deep saute pan until very hot but not smoking.
2. fry rosemary for about 30 sec until crispy.
3. remove rosemary & place on a paper towel to drain.
4. Once cool, remove leaves & crush them w/fingers.
5. Mix leaves w/salt.

Salad
1. Season radicchio w/salt, pepper, & 1t oil.
2. Place on a hot grill pan over med-high heat.
3. Grill raddichio for 3-4 min, turning wedges w/tongs until leaves soften & begin to brown.
4. Remove from grill & cut away core, freeing leaves.
5. Mix radicchio, frisee, pine nuts, vinegar, vincotto, remaining oil, salt & pepper.
6. Top bread slices w/puree, salad, & a pinch of rosemary salt.