RSS FeedCannellini Bean Bruschetta
(Serves 6)
I served this one night as a first course to some vegetarian friends of mine in Amsterdam, and it was a big hit. Deceptively simple, yet delicious! If you aren’t a truffle oil lover, simply substitute more olive oil.
- 1 teaspoon chopped garlic
- 1 can (15 ounce) cannellini (white) beans, drained and rinsed
- 2 teaspoons fresh lemon juice
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons white truffle oil (or more to taste)
- Sliced Italian bread (such as Ciabatta)
- 1/2 cup coarsely chopped walnuts, toasted
- Chopped flat leaf parsley
In a food processor, mix together the garlic, beans, lemon juice and 1 tablespoon olive oil and puree until creamy and smooth. Season to taste with salt and pepper.
Toast bread until lightly golden brown. Brush with remaining 3 tablespoons of the olive oil. Spread purée on toast and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley.
Make ahead: Bean purée can be made up to 1 day ahead, covered and stored in the refrigerator. Bring to room temperature before using. Bread can be toasted earlier in the day and stored in a Ziploc baggie, at room temperature.
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