| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Dujour08 |
4 |
servings |
INGREDIENTS
| 1 |
cn |
White beans; drained |
| 1 |
tb |
Butter |
| 1 |
|
Bottle Italian vinaigrette; |
|
|
Or any salad dressing in your refrigerator |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Loaf bread; either white baguette, |
|
|
Or loaf of sliced white bread |
|
|
Olive oil |
|
|
Chopped scallions; for garnish |
INSTRUCTIONS
In a medium saucepan, heat the beans with the butter just to cook
slightly and soften. Add approximately 2 to 3 tablespoons of Italian
vinaigrette and salt and pepper to taste. Either mash by hand or in a
food processor, pulse until mashed and well blended. Set aside. If
you are using a plain white loaf of bread, trim the crusts off, cut
into triangles. Then brush with olive oil, sprinkle a little salt and
pepper on top. Then place on a cookie sheet, and place in a 275
degree oven, under the broiler and toast until just golden. If you're
using a free form white loaf of bread, slice it approximately
1/4-inch thick and into approximately 3-inch rounds and follow the
instructions for the plain white loaf above. Apply 1 to 2 tablespoons
of Bean Tapenade. Optional garnish, chopped scallions. This recipe
yields 4 servings as an accompaniment.
Source: "CHEF DU JOUR - (Show # DJ-9397) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: right way, only truth, best life.”