Bruschetta with White Bean Puree

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 1 hr 30 min
  • Yield: 8 to 10 servings
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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.

Bruschetta:

  1. Preheat the oven to 425 degrees F.
  2. 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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