Bruschetta with Bean Puree 

 

¾ cups extra-virgin olive oil

4 cloves garlic, smashed

Two 3-inch sprigs plus 1 teaspoon fresh rosemary, chopped

1 large tomato, cut into half-inch cubes (use heirloom tomatoes if available)

1- ½ teaspoons kosher salt

1 15-ounce can cannellini beans, rinsed and drained

€ cup grated Parmigiano-Reggiano cheese

1 – 2 teaspoons lemon juice

½ teaspoon pepper

1 large baguette, cut into ½-inch slices

 

1.      Heat oil, garlic, and rosemary sprigs, until they start to sizzle about 2 to 3 minutes.  Let the oil cool to room temperature, then strain into a measuring cup.

2.      Place tomatoes in a bowl and toss with 3 tablespoons of the garlic olive oil and 1 teaspoon salt.

3.      Put the beans in a food processor and add 6 tablespoons of garlic oil, the grated cheese, 1 tablespoon lemon juice, remaining 1 teaspoon chopped rosemary, remaining ½ teaspoon salt and pepper.  Puree until smooth.

 

You can prepare the bread on the grill or in the oven:

1.      Heat grill to medium high or preheat broiler.  Brush with remaining garlic oil.  Sprinkle with salt and grill/broil bread until they’re crisp.  1 to 2 minutes per side.

2.      Spread the bean puree on the bread slices, top with tomatoes and their juices and sprinkle with pepper.