Recipes from Blue Heron Catering, the San Francisco Bay Area's choice for fine food and perfect events.

White Bean Spread

¼ cup finely chopped pancetta
3 Tb. light olive oil
1/3 cup finely diced yellow onion
1½ cups cooked white beans
¼ cup finely chopped celery
6 Tb. finely diced, cured Italian meats (salami, prosciutto, ham, coppa etc.)
Salt and freshly ground black pepper to taste

In a small sauté pan, sauté the pancetta in olive oil until light brown. Remove the pancetta with a special slotted spoon and set aside. Sauté the onion in the remaining oil until soft, 6 to 8 minutes. Add the garlic and sauté for an additional 3 to 4 minutes.

In a food processor, purée the pancetta, onions, garlic, cooking oil, and beans until smooth (see COOK'S NOTE). Transfer to a bowl and mix in the celery, Italians meats and seasonings. (The spread can be served at once or covered and refrigerated for 3 to 4 days.)

Makes ¾ cup.

COOK'S NOTE:
If you are using cold, pre-cooked beans, add 3 tablespoons of hot water or stock to help purée it.

Crostini

Italians are very resourceful in using leftover bread. Particularly in Tuscany, where many trattorias offer complimentary Crostini de Fegatini (chicken liver spread on toasts), you find a tradition of toasted breads and toppings as an antipasto. We always keep crostini in our freezer for a quick antipasto for drop-in guests. Top them with about anything you have on hand and serve room temperature.

Preheat broiler.

Slice a baguette or any other narrow bread into diagonal slices, between ¼ and ½ inch thick. (The crostini can be frozen at this point, in a plastic bag for several weeks).

Place the crostini on a dry cookie sheet and toast for 30 to 60 seconds until light brown. Turn the crostini over and toast until light brown. Let cool at room temperature. Spread with desired topping.

The average baguette will yield between 40 to 50 slices.

(510) 428-0781 Blue Heron Catering info@blueheroncatering.com