We are heading back to Umbria this Sunday, and therefore, I am busy cleaning out my refrigerator, pantry, and freezer. I luckily have a few recipes completed from a few weeks ago to post, because the offerings in my fridge right now are pretty slim. This bruschetta recipe is a great one to have in your portfolio, as it is easy to assemble, creating a delicious appetizer or snack. I used a can of cannellini beans that I pureed with my garlic confit, olive oil, fresh thyme, salt, and pepper. The bean puree is spread onto lightly grilled slices of crusty Italian bread, which I top with a spoonful of chopped olives. To finish this bruschetta, I sprinkle them with a few fresh thyme leaves, a drizzle of extra virgin olive oil, a squeeze of lemon, and some cracked black pepper. This is also a good recipe to serve to unexpected guests using canned cannellini beans or chickpeas, and a jar of olive paste in place of the chopped olives. I used up the last of my garlic confit for the bean paste which gives it an earthy, slightly sweet depth of flavor, but you could use raw garlic as well. These small bites are full of flavor and go perfectly with a glass of robust red wine. The best bread to use for this recipe is a crusty baguette and do choose very flavorful olives, whether they are black or green.
Deborah Mele 2016
Bruschetta With White Bean Puree, Olives & Fresh Thyme
Cannellini Bean Puree:
- 1 Can (14 Ounces) Cannelloni Beans, Drained
- 2 Cloves Garlic (I Used My Garlic Confit)
- Juice of 1/2 Lemon
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper
- 1/2 Teaspoon Fresh Thyme Leaves
- Chopped Olive Topping:
- 1/2 Cup Chopped Flavorful Olives
- 1 Clove Garlic
- 1/3 Cup Chopped Roasted Red Pepper
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 Crusty Baguettes, Sliced (24 Slices)
- Extra Virgin Olive Oil
- Sea Salt
- Extra Virgin Olive Oil
- Cracked Black Pepper
- Fresh Thyme Leaves
- Place the drained beans, garlic, lemon juice, olive oil, salt, pepper, and fresh thyme leaves in a blender, and pulse until very smooth.
- Scoop into a small bowl and set aside.
- Wash out the blender, and place the olives, garlic, and olive oil inside.
- Pulse the olive mixture just until finely chopped, not pureed.
- Heat a grill pan over medium high heat.
- Brush the bread slices lightly with olive oil, then grill until lightly browned on both sides.
- Sprinkle the slices with sea salt.
- Spread each slice of bread with enough bean puree to cover, then spoon on about 1 teaspoon of the chopped olive mixture.
- Arrange the bruschetta on a platter, then drizzle a little extra virgin olive oil on top and sprinkle with cracked black pepper and fresh thyme leaves.