Cranberry Bean + Tomato Crostino

Cranberry Bean + Tomato Crostino  | Escarole | Preserved Lemon | Ricotta

Not sure how the weather is where you are, but here at The FareTrade HQ, it is pouring sheets of rain. We're cozying up with a warm and comforting crostino from Chef Michael Fiorelli featuring American-made artisan ingredients from Zürsun Idaho Heirloom Beans + Jar Goods. Smothered with some fresh whipped ricotta + a little preserved lemon to brighten it all up, we're ready to relax and listen to the sounds of the rain.

Ingredients

For The Crostino:

4 Slices, Ciabatta Bread, 1/2 Inch Thick

1 Cup, Ricotta Cheese

1 Cup, Escarole, Rough Chop

4 Tablespoons, Jar Goods Classic Red

1/3 Cup, Zursun Idaho Heirloom Cranberry Beans

2 Teaspoons, Preserved Lemon, Finely Chopped

Olive Oil, As Needed

Sea Salt, As Needed

 

For The Preserved Lemon:

1 Whole Lemon (Adjust Accordingly)

1 Tablespoon, Kosher Salt

1 Tablespoon, Sugar

Olive Oil, As Needed

 

Directions

For The Preserved Lemon:

1. Wash the lemon thoroughly. Place the lemon lengthwise on a cutting board and remove both tip ends.

2. With a sharp knife slice the lemon in as many thin slices as possible and lay them out on a piece of wax paper. Remove all the seeds.

3. Sprinkle each slice with an even light coating of salt and follow with a even light coating of sugar.

4. Reassemble the lemon by putting the slices back together.

5. Place the lemon in a clean tight fitting container and cover with olive oil.

6. Cover with a lid or plastic wrap and refrigerate for at least two weeks.

 

For The Beans:

1. Soak the Zursun Idaho Heirloom Cranberry Beans overnight in water. 

2. Rinse the beans in the morning. 

3. Cover the beans with two inches of water. Bring to a slow boil and simmer for 35-45 minutes or until just tender. Remove any excess water and set aside to cool.

 

For The Crostino:

1. Place ricotta cheese in a stand mixer with a whisk attachement and whip on medium speed until smooth and silky. You can also do this by hand with a whisk. Set aside at room temperature.

2. In a pan large enough to fit the bread (working in batches is fine) heat two tablespoons of olive oil over medium-high heat until just simmering. Add the bread and toast until golden brown on one side. Flip and repreat on the other side. Remove to a warm plate.

3. In a medium sauce pan add the beans and Jar Goods Classic Red and warm until just simmering. Add the escarole and wilt just until you have a thick stew-like consistency. Seaon with salt and pepper. 

4. Spread the ricotta equally on the four toasts. Spoon the cranberry bean stew over each toast covering from end to end. Follow with the preserved lemon being sure to evenly distribute. Finish with a generous drizzle of olive oil and cracked black pepper. 

 

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