A fun, festive appetizer for Thanksgiving or your next holiday gathering. This dish is simple to prepare once you have the beans cooked. To save time, cook the beans ahead the day before. Freeze cooked cranberry beans in appropriate portions and keep the other ingredients on hand for a quick appetizer for impromptu gatherings.
Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots
serves 12-14 as an appetizer
- 8 oz dried Bob’s Red Mill Cranberry Beans (about 1 ⅓ cups)
- 1 loaf French Bread or other open crumbed crusty white bread
- 6 oz plain Chevre
- 4-5 large Shallots
- Olive Oil
- 2 good sized sprigs Rosemary plus 2-3 Tbsp chopped for garnish
- Sea Salt to taste
- fresh cracked Black Pepper to taste
Soak and cook the beans as directed on the package, adding a pinch of salt and the rosemary
sprigs to the cooking pot. Once the beans are very tender, drain them–removing the rosemary-
-and set aside. Salt well, or to taste. (Quick tip: if you forget to soak the beans overnight or
don’t have time, bring them to a boil in the soaking water, let sit for an hour or more, drain, then
proceed as directed.)
Slice the shallots into thin rounds (no more than ⅛” thick) and separate the layers from each
other by gently rubbing the slices between your fingers, forming indiviual rings. In a small skillet
over high heat, pour just enough olive oil to coat the bottom of the pan, and heat until a shallot
dropped in starts to sizzle immediately. Toss the shallots into the pan and stir to coat evenly in
the oil. Leave the heat on medium-high, and toss the shallots frequently until most of them are
turning a nice golden brown and starting to crisp up. Remove the shallots to a paper towel lined
plate and set aside. Reserve the oil.
Slice the bread into ¼” rounds (if using a style of loaf other than a baguette cut each slice in half
as well). You want enough slices for each person to have at least one, plus extras. Using the
remaining shallot oil, lightly dab each slice with a pastry brush. Place each slice on an unlined
baking sheet and toast in the oven just until lightly golden brown. Don’t over toast them or they’ll
become too hard after the second toast.
Onto each slice of toast, pile up about 1 ½ to 2 Tbsp of beans. Top with a few crumbles of the
goat cheese. Put back into the oven for a few minutes until the cheese has started to soften and
melt. Take the slices out and onto each one sprinkle a pinch each of fried shallots and chopped
rosemary. Sprinkle everything with a pinch of sea salt and a pinch of fresh ground black pepper
and serve, either warm or at room temp.
Venessa Goldberg is a trained pastry chef turned blogger, feeding her small family from their fly-by-the-seat-of-your-pants urban farm. She’s also a mobile food entrepreneur, working to bring fresh and sustainable food into every community. Along with a background in more classical arts, she brings all these aspects to the table well spiced. Find more recipes from Vanessa at Kernels and Seeds.