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    Bruschetta with White Bean Puree View Edit

    Servings: Not specified

    Directions

    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: Preheat the oven to 425 degrees F. 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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 1 hour 30 minutes Yield: 8 to 10 servings

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