Bruschetta with White Bean Puree (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved |
2 tablespoons olive paste |
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional |
1/2 cup extra-virgin olive oil, plus more for drizzling |
1/4 teaspoon gray salt |
fresh ground black pepper |
1 loaf thick italian bread |
2 cloves garlic, peeled |
Directions:
1. Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
2. Bruschetta:
3. Preheat the oven to 425 degrees F.
4. Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
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