Slices of toasted ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.
- 1/2 loaf sliced Ciabatta (or other Italian) bread
- 1/4 cup extra virgin olive oil, divided
- 1 can (15 ounce) cannellini (white) beans, drained and rinsed
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped garlic
- 1/2 cup coarsely chopped walnuts, toasted
- 2 tablespoons white truffle oil (or more to taste)
- Chopped flat leaf parsley, for garnish
- Preheat the broiler or grill to high.
- Brush bread slices with olive oil, using around 3 tablespoons. Place, oiled side down on grill or up under broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from oven; turn pieces from grill over so oiled side is up. Set on a large cookie sheet.
- In a food processor, mix together the beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with salt and pepper.
- Spread purée on toast pieces and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley. Move from baking sheet to a pretty platter and serve.
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.
Keywords: cannellini beans, two bite appetizer