Crushed White Bean Bruschetta With White Truffle Oil Recipes

CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL

Steps:

• In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
• Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
• Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

MASHED WHITE BEANS WITH TRUFFLE OIL

Steps:

• Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight.
• The next day, drain the beans, place them in large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 2 hours, or until they are soft, tender and yield to pressure when squeezed between your finger tips.
• Add the salt only in the final 15 minutes of cooking since the addition of salt earlier in the cooking process will result in tough beans.
• Pour the beans in to the bowl of a food processor. Begin to pulse the beans along with any of the stock that may have remained from cooking. Add all the remaining ingredients except the truffle oil and pulse together with the warm bean puree. Taste and adjust the seasoning with additional salt and add freshly ground pepper if needed. Return the bean puree to a pot set over low heat or a double boiler to keep warm. Serve each portion of puree with a drizzle of truffle oil.

BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES

Steps:

• Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
• Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.