Bruschetta with Cannellini Beans and Strong Herbs

• portioner: Makes 4 bruschettas.

Ingredienser

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 small garlic clove, peeled and finely chopped

1 teaspoon each chopped fresh rosemary, thyme, and sage

Pinch hot red pepper flakes

2 cups cooked cannellini or white beans, or

1 15-ounce can, drained

½ teaspoon sun-dried tomato paste or imported tomato paste

Salt

2 tablespoons finely diced red onion

Freshly ground black pepper

4 slices country bread, cut about ¾ inch thick

Extra-virgin olive oil for drizzling

Instruktioner

Place the olive oil, butter, garlic, herbs, and hot red pepper flakes in a medium sauté pan. Cook over low heat for several minutes. Add the beans, tomato paste, and salt to taste. Cook over medium-low heat for about 5 minutes, using a wooden spoon to crush the beans into a coarse puree. Place in a food processor or blender and process until smooth. If the mixture seems dry, add a little water or broth to achieve a creamy texture. Meanwhile, grill or toast the bread on both sides. Drizzle the bread lightly with olive oil. Spoon the bean puree on the bread and sprinkle with the red onion. Top with a few drops of olive oil.