March 25 – Paper Plane & White Bean and Mixed Herb Bruschetta
As we continue to #stayhome, a morning routine is emerging. Or, should I say, I’m wrestling this routine into being: up at 6:45 (most days), Apple cider vinegar shot with water and probiotic (I like Seed), sit still for 5 minutes (I’d say meditate, but what I do doesn’t seem worthy of that word!), COFFEE!, watch Today show until can’t stand it anymore while planning food (and drink) for the day, turn off Today, turn on NPR, light yoga/stretching, walk dogs. Having a schedule seems to reduce anxiety and keep me focused on accomplishing something, even if it’s just sitting quietly for 5 minutes.
Paper Plane
Equal parts bourbon, Amaro Nonino, Aperol, and lemon juice. Memorize that because you’ll be making these a lot. Aperol can be obtained at most Costcos. To find Amaro Nonino, you’ll have to hit up Total Wine or BevMo.
Makes 2 cocktails
1 1⁄2 oz bourbon
1 1⁄2 oz Aperol
1 1⁄2 oz Amaro Nonino
1 1⁄2 oz fresh lemon juice
Place 2 martini/coupe glasses into the freezer while you prepare the cocktails. Combine all ingredients in a cocktail shaker and fill halfway with ice. Shake 15 seconds. Strain into frosted martini or coupe glasses.
White Bean and Mixed Herb Bruschetta
White beans have a luxurious creamy mouth feel, and their blandness allows them to absorb lots of flavor. I love sage with white beans so I’ve used it here, and also some rosemary and thyme. The ingredients may be humble, but this appetizer packs a flavorful punch. This is a recipe to splurge and use your best quality olive oil.
Makes about 24
1 baguette, sliced into 1⁄2” thick rounds
Olive oil to brush on baguette
2 cloves of garlic
1 14.5 oz can cannellini beans
1⁄4 c extra virgin olive oil
2 T sherry vinegar
2 T chopped fresh sage
2 T finely chopped fresh rosemary
2 T chopped fresh thyme
1⁄2 t kosher salt
1⁄2 t black pepper
Combine beans in a medium bowl with the rest of the ingredients listed. Stir to combine and let marinate while you prepare the baguette slices. Alternatively, the beans can marinate in the refrigerator overnight and will be even more flavorful.
Preheat oven to 400. Place the baguette slices on a parchment lined sheet pan. Drizzle or brush slices with olive oil, then toast in the oven for 10-15 minutes, turning them each over halfway through the baking time. Remove from the oven and rub each slice with the garlic cloves.
Assemble the bruschetta by placing about one tablespoon bean mixture on top of each toast.