White Bean-Artichoke Spread with Bruschetta
Recipe courtesy of Sonoma Mission Inn & Spa
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Level: Intermediate
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 1334 | Total Fat: 75 g | Saturated Fat: 8 g | Carbohydrates: 133 g | Dietary Fiber: 25 g | Sugar: 26 g | Protein: 34 g | Cholesterol: 7 mg | Sodium: 431 mg
Transform your table with this irresistible White Bean-Artichoke Spread with Bruschettaa Sonoma Mission Inn & Spa classic that blends creamy, earthy flavors into pure delight. Fire up the grill and dive in for a fresh, gourmet bite that'll have everyone craving more!
White Bean-Artichoke Spread Ingredients:
- 2 medium-sized artichokes
- 2 tablespoons olive oil
- 1 tablespoon chopped shallots
- 1 tablespoon chopped thyme
- 1 1/2 cups cooked white beans (cannellini or navy beans)
- 2 ounces goat cheese
- 1 head garlic, separated into cloves and peeled
- 1 lemon, juiced
Crisp Artichokes:
- 4 artichokes
- 1 cup all-purpose flour
- 1 cup vegetable oil
Balsamic Reduction:
- 2 cups balsamic vinegar
Garnish:
- 4 slices sourdough bread
- 2 tablespoons olive oil
- Arugula leaves
- Preheat a grill. Trim 2 artichokes down to their hearts. Saut the hearts in a medium skillet with olive oil, shallots, thyme, and white beans over medium-high heat for about 10 minutes, until tender. Transfer to a blender, add remaining spread ingredients, and blend until smooth and creamy.
- Warm vegetable oil in a large pot.
- For crisp artichokes, trim tough outer leaves from 4 artichokes to expose hearts, keeping some stem. Quarter, lightly flour, and fry in hot oil until golden and crispy. Drain on paper towels.
- For balsamic reduction, simmer balsamic vinegar in a small saucepan over high heat until syrupy. Cool to room temperature.
- Brush sourdough slices with olive oil and grill until toasted. Top each with arugula, a generous spoonful of artichoke spread, crispy artichoke pieces, and a drizzle of balsamic reduction. Season with salt and pepper to taste. Serve and savor the spa-inspired magic!
Recipe courtesy of Toni Roberts, Sonoma Mission Inn & Spa. Provided by a chef; not tested for home use.
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