Comments on: Recipe: Crostini con Cannellini Rustici (White Bean Spread)

By: lia

lia — Sun, 19 Aug 2007 06:44:44 +0000

sound good for me, could u share? :p

By: Erin

Erin — Fri, 17 Aug 2007 17:55:50 +0000

Wow! This sounds delicious for a yummy summer (or anytime of year) appetizer! I bet the prosciutto/rosemary combination of flavors is delicious. Thanks again for the blogroll!

By: Dharm

Dharm — Fri, 17 Aug 2007 08:59:12 +0000

That looks almost too good – especially the proscuito!

You’ve been tagged by me at my blog… pls visit to see the rules…!

http://dad-baker.blogspot.com/2007/08/tagged-again.html

By: The Leftover Queen

The Leftover Queen — Thu, 16 Aug 2007 13:33:41 +0000

Hi Andy! Yes, feta cheese would be a great idea. I am a big fan of feta! The nice thing about the prosciutto, beyond the saltiness, is the little bit of crunch it gives to the dish. Thanks for the great suggestion!

Hi Terry! I am so glad you like this recipe! Please let me know how it turns out for you!

By: Terry B

Terry B — Thu, 16 Aug 2007 04:52:00 +0000

You had me at “cannellini.” I’m always looking for ways to use these wonderful beans. Then you added in rosemary and garlic? This one’s a definite keeper.

By: Andy

Andy — Thu, 16 Aug 2007 03:53:12 +0000

mmm sounds really good. Another idea for leaving out the prosciutto might be to add a some feta cheese.

By: The Leftover Queen

The Leftover Queen — Wed, 15 Aug 2007 23:52:26 +0000

Hi Everyone!

Patricia! I wish I could send you some, but it takes so little time to whip up a batch you should go for it!

Hi Deborah! I love white bean dips and for me, this has the best flavor!

Hey Amanda! Of course! The truffle oil with the rosemary really lends the dish a nice earthiness.

Hey Marye! Let me know how it turns out for you!

Hi Katie! – Goya, oh boya!

Hey Deb, thanks for stopping by!
The saltiness of the prosciutto is a great addition to this spread!

Hi Wendy! Well I do hope you try this version. White beans are a little bland, so if the dip you tried was not very flavorful, it might not be the tastiest!

Hi Cynthia! Let me know how it turns out for you!

Hi Kevin! Well they don’t sell it ground, but you can have your butcher cut it for you this way, or you can grind it in the food processor as you mentioned.

Hi almost veg! Thanks for stopping by. Yes, I am sure this dish would taste fine without the prosciutto – but maybe I would add something that has some saltiness to it to give it that nice kick – perhaps olives, capers or anchovies.

By: almost vegetarian

almost vegetarian — Wed, 15 Aug 2007 23:18:14 +0000

Oh, that just looks wonderful. I’m trying to get away from meat, so I’d skip the prosciutto. But I’d up the garlic to help compensate and enjoy every last bit of it.

Cheers!

By: Kevin

Kevin — Wed, 15 Aug 2007 23:02:39 +0000

This sounds really good! I have never seen ground prosciutto before. I would think that you could probably just pulse some prosciutto in a food processor.

By: Cynthia

Cynthia — Wed, 15 Aug 2007 21:08:52 +0000

I am bookmarking this to try. Thanks.

By: Wendy

Wendy — Wed, 15 Aug 2007 21:02:02 +0000

Hmmmm, I tried out a white bean spread recently and it was pretty vile! Didn’t expect ever to try it again but your recipe has me intrigued. Especially the ground prosciutto.

By: Deb

Deb — Wed, 15 Aug 2007 19:48:54 +0000

Hey Hi Jenn – I have been meaning to stop over to your site as I see your comments on many of the same blogs that I visit. Nice bean spread especially adding the prosciutto (not sure if I spelled that correctly)! I grow lots of rosemary and am always adding that herb to whatever will accept it!