We hope everyone is staying healthy and safe sheltering in! We’ve been all about appetizer
dinners lately, and we recently discovered this fantastic recipe on foodandwine.com for beans and bacon on buttered toast. This fancy toast recipe pairs perfectly with our fruity and floral 2018 Viognier from Paso Robles.
Beans and bacon on buttered toast:
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons
- One 15-ounce can navy beans, rinsed and drained (can substitute chickpeas)
- 1/2 cup chicken stock or low-sodium broth
- 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground pepper
- Softened unsalted butter, for spreading
- Four 1/2-inch-thick, diagonal slices of baguette, lightly toasted
- Shaved Parmigiano-Reggiano cheese, for serving
In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes. Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes. Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.
Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.