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Bruschetta with White Beans, Sun-dried Tomatoes and Basil
Nb persons: 4
Yield:
Preparation time: 40
Total time:
Source: Michael Chiarello
| 1 can | White beans, Drained, save the liquid |
| 1/4 cup | extra-virgin olive oil |
| 1 | garlic clove, peeled |
| 1 | bay leaf |
| 1/2 teaspoon | salt |
| FOR THE BRUSCHETTA AND TOPPING: | |
| 1 small | baguette, sliced into thick pieces |
| 1 tablespoon | thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread |
| 2 tablespoons | extra-virgin olive oil |
| 1/2 teaspoon | chili flakes |
| 8 to 10 | basil leaves |
| 1/3 cup | oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick |
| 2 tablespoons | chopped fresh parsley |
| Lemon juice | |
| Salt | |
| fresh black pepper | |
| 2 ounces | ricotta salata cheese, grated large |
DIRECTIONS
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.
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