Makes 12 pieces
Ingredients
Bean puree
- 1 can white beans (I use cannellini, but you can use any white bean you like); drained and rinsed with the cooking liquid reserved
- 1 Tbsp basil, minced
- 1 Tbsp italian parsley or cilantro, minced
- 3 cloves of garlic
- 2 tsp plus 2 Tbsp high quality extra virgin olive oil
- salt and pepper to taste
Bruschetta
- 1 crusty, rustic baguette or ciabatta
- 2-3 whole cloves of garlic, skin removed
- 1 cup Tuscan White Bean Purée
- 3 ounces of speck or prosciutto (about 5-6 slices) (I prefer Volpi brand).
- a handful of arugula-- about 1 cup
- 1/2 lemon
- 1/2-1 cup freshly shaved Parmesan cheese
- extra virgin olive oil for drizzling
- salt and pepper to taste
Directions
Bean puree
- Place all ingredients into the bowl of a food processor or blender, or use a stick blender as I did. Add 2 Tbsp of the reserved cooking liquid. Process for a few seconds at a time to desired texture. I like mine to be on the coarse/rustic side.
- Stir in 1-2 Tbsp of olive oil and additional cooking liquid, to taste and desired consistency.
- Add salt and freshly ground black pepper to taste. If you are using this for bruschetta, keep in mind that the prosciutto is very salty. If using as a dip for crudités, salt to taste.
Bruschetta
- Cut loaf of bread lengthwise, and then into about 6 segments (making 12 halves total).
- Toast with cut sides up in an oven until lightly golden brown.
- Take a clove of garlic and rub the cut side of each piece of bread while still warm. This will impart an irresistible garlic fragrance and a golden sheen.
- Drizzle each piece with a little olive oil.
- Spread about 1 tsp of the white bean purée onto each piece of bread.
- Tear prosciutto slices into halves, and layer a half slice of prosciutto onto each piece of bean pureé-topped bread.
- Add 3 leaves of arugula to each piece.
- Squeeze a bit of lemon juice onto each assembled bruschetta. (Make sure to do this before topping with cheese, or else the cheese get a bubbly texture.)
- Add a few shavings of parmesan and freshly ground black pepper.
Recommended accompaniments: olives, a tomato and basil salad, San Pellegrino and chianti or prosecco.
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