Garlicky White Bean, "Beef", and Caramelized Shallot Bruschetta

Recipe:

"Beef" & Caramelized Shallot Bruschetta

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Serves: 4-6 people
Prep Time: 20 min
Cooking: 30 min
Recipe By: Elizabeth Varga

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Ingredients

For the Garlicky White Bean Spread

1 15-ounce can cannellini beans

3 cloves garlic, minced

¼ cup olive oil

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

For the Caramelized Shallots

6-8 medium shallots, sliced into rings

2 tablespoons olive oil

1 teaspoon kosher salt

1 package Abbot’s Ground “Beef”

For the Sweet Potato Rounds

2-3 medium sweet potatoes, sliced into ¼” thick rounds

1 tablespoon olive oil

2 cloves garlic, sliced

Fresh thyme, for garnish

Description

This gluten-free bruschetta recipe packs flavor in every element—from the smoky sweet potato rounds, to the garlicky white bean spread, to the savory caramelized shallots. Serve at your next get-together or enjoy as a dinner-for-two with a fresh green salad.

Method

1. Make the white bean spread. In a food processor, blend all the white bean spread ingredients until a smooth paste is formed. Set aside.

2. Caramelize the shallots. Heat a medium cast iron skillet over medium high heat. Add the oil and shallots and let cook without stirring for a few minutes. When the shallots begin to brown, add the salt. Reduce the heat to medium and regularly stir for 5-10 minutes, until shallots caramelize to your desired level. Set aside.

3. Cook the “Beef” according to the package instructions. Set aside.

4. Cook the sweet potatoes. Brush each slice of sweet potato with olive oil then grill or pan-sear over medium heat until golden brown, about 5 minutes per side. Immediately rub with the garlic halves.

5. Assemble the bruschetta. Spread each slice of baguette with the white bean spread, add the “Beef” and shallots, then top with a sprig of thyme.