Chef Vince DiBattista of Union Pizza, Campagnola and Hummingbird Kitchen visited our tent and shared this simple and tasty Bruschetta. Here’s the recipe. He uses Tropea onions from Kinnikinnick Farms. You can find this sweet and mild onion at many stands at the market.
White Bean, Kale & Kinnikinnick”s Tropea onion Brushcetta
Rosemary oil
¼ cup chopped rosemary leaves
2 cups extra virgin olive oil
1. Over low heat bring oil and rosemary to a simmer, remove from heat & steep for 30
minutes.
Kale
1 quart washed & stemmed shredded kale
1 tsp crushed red pepper flake
2 garlic cloves, thinly sliced
½ cup extra virgin olive oil
1. Heat olive oil until very warm, but not smoking.
2. Add crushed red pepper & garlic and sautee until garlic is fragrant & just golden then add
kale.
3. Cook everything for 1-2 minutes until kale is wilted.
White Bean Puree
- 4 cups cooked & drained (or canned) cannellini beans
- 1 cup rosemary oil
- 2 garlic cloves, smashed
1. Add beans, rosemary oil & garlic to food processor and puree until smooth, about 3
minutes.
Caramelized Tropea onion
4 cups of medium diced Tropea onion
¼ cup olive oil
4 sprigs of thyme
1 bay leaf
1 tbl honey
1. Heat olive oil in sautee pan and add onions, thyme & bay leaf and cook uncovered over low
heat for 5 minutes.
2. Add honey and cook another 7 minutes until golden brown then remove thyme and bay
leaf.
To Serve:
Fold rosemary oil, bean puree & onions together in a large bowl & adjust S&P to taste.
Spread generous amount over warm, olive oil-brushed, grilled bread. Top with grated parmesan.
(photograph courtesy Monica Kusaka)
