I would say I've had this recipe for Warm Cannellini, Olives, and Goat Cheese tucked away in my files for at least 20 years, but have never made it -- until a couple of weeks ago. Since then, I've eaten it three times. It's a great combination of bitter raddichio, creamy cannellini beans, and salty black olives. The original recipe calls for one disk of baked, breaded goat cheese per serving. I think it's much better with two or more. You can never have too much goat cheese!
Serve with a baguette and a glass of chilled white wine or rosé -- Perfect!
an adapted Martha Stewart recipe
• 1 1/2 cups dried Cannellini Beans
• 1 seven-ounce log goat cheese
• Extra-virgin olive oil
• 4 slices white or whole wheat bread
• 1 large head radicchio
• 1 cup black oil-cured olives, pitted and sliced
• Freshly ground pepper
• Balsamic vinegar
• 1 seven-ounce log goat cheese
• Extra-virgin olive oil
• 4 slices white or whole wheat bread
• 1 large head radicchio
• 1 cup black oil-cured olives, pitted and sliced
• Freshly ground pepper
• Balsamic vinegar
1. QUICK SOAK BEANS: Rinse beans, drain, and place in a medium saucepan. Cover with cold water and bring to a gentle boil; boil for 2 minutes. Remove from heat, cover pan, and let beans rest for 1 hour. Drain beans and return to pan. Cover beans with cold water and bring to a boil; reduce heat and simmer, covered, until tender, about 1 hour. When beans are tender, add salt to taste and cook an additional few minutes. Drain beans and set aside.
2. Preheat oven to 350˚F. Cut goat cheese into 8 equal rounds (I use a piece of sewing thread to slice through the goat cheese log, which causes less breakage than a knife). Coat the rounds lightly with olive oil and refrigerate until needed.
3. Tear the bread slices into small pieces and process in a food processor until the bread becomes fine crumbs. Transfer bread crumbs to a rimmed baking sheet and place in the oven. Toast crumbs until evenly browned, stirring occasionally; let cool, then coat the goat cheese rounds with the crumbs. Place the cheese rounds on a baking sheet and bake until soft, but still holding their shape, about 20 minutes.
4. Meanwhile, cut the radicchio into fine shreds. Set aside. In a small sauté pan, heat 1/4 cup olive oil over low heat. Add the sliced olives and cook for about 5 minutes. Turn off the heat and add the beans; stir gently to combine. Season with salt and pepper.
5. Toss the radicchio, just to coat, with equal amounts of balsamic vinegar and olive oil; add salt and pepper to taste. Divide the the radicchio between 4 plates. Top with warmed beans and baked goat cheese. SERVES 4
2. Preheat oven to 350˚F. Cut goat cheese into 8 equal rounds (I use a piece of sewing thread to slice through the goat cheese log, which causes less breakage than a knife). Coat the rounds lightly with olive oil and refrigerate until needed.
3. Tear the bread slices into small pieces and process in a food processor until the bread becomes fine crumbs. Transfer bread crumbs to a rimmed baking sheet and place in the oven. Toast crumbs until evenly browned, stirring occasionally; let cool, then coat the goat cheese rounds with the crumbs. Place the cheese rounds on a baking sheet and bake until soft, but still holding their shape, about 20 minutes.
4. Meanwhile, cut the radicchio into fine shreds. Set aside. In a small sauté pan, heat 1/4 cup olive oil over low heat. Add the sliced olives and cook for about 5 minutes. Turn off the heat and add the beans; stir gently to combine. Season with salt and pepper.
5. Toss the radicchio, just to coat, with equal amounts of balsamic vinegar and olive oil; add salt and pepper to taste. Divide the the radicchio between 4 plates. Top with warmed beans and baked goat cheese. SERVES 4
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