Thursday, June 10, 2010
Green Garlic and White Bean Bruschetta
1 15 oz. can or jar of good quality cannellini beans
1 tablespoon olive oil
1 stalk green garlic (Note: if green garlic is not in season, you can substitute 1 fat clove of garlic)
Pinch of sea salt
½ ounce of bottarga (optional) or 1 cup grated pecorino cheese
8-10 leaves of basil
Large batard or similar loaf of bread
1. Slice the bread into 1-inch thick slices and place the slices in a grill pan over medium-high heat for about 4-5 minutes a side. You can do this dry, or you can brush olive oil on each side, depending on your preference. You will need somewhere between 6-8 slices for 1 can of beans.
2. Cut off and discard the root end of the green garlic. Mince the bulb and stem finely. In a small saucepan, heat the olive oil and cook the green garlic for 3-4 minutes over medium-high heat, until it is soft and fragrant. Do not brown the garlic.
3. Add the cannellini beans and warm through. Blend the cannellini/garlic mixture in a food processor or blender, adding a pinch or two of salt to taste. I left the consistency a little chunky.
4. Chiffonade the basil by rolling all the leaves into a fairly tight roll and cutting them into thin strips. Wikipedia has a helpful visual.
5. To assemble the bruschetta, spread a couple of tablespoons of the white bean puree on the toasted bread. Then sprinkle on a few ribbons of basil. Lastly, grate a generous amount of bottarga or pecorino cheese over the top.