Garlic and White Bean
Bruschetta with Boquerones
Created by The Culinary Institute of America as an industry service for The Northarvest Growers Association.
Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers.
| Ingredients | Amount |
|---|---|
| For the beans | |
| Olive oil, extra virgin | 2 Tbsp. |
| Garlic clove, finely chopped | 2 Tbsp. |
| Red pepper flakes | ½ tea. |
| Thyme, minced | 1 tsp. |
| Sage, minced | 1 tsp. |
| Cannellini beans, cooked | 2 cups |
| Kosher salt and pepper | to taste |
| Country bread, halved, then sliced ½-inch thick | 24 slices |
| Garlic clove, whole | 1 ea. |
| Olive oil, extra virgin | ¼ cup |
| White anchovies (boquerones) | 24 each |
| Piquillo peppers, sliced thinly | 3 each |
| Italian parsley, minced | 3 T. |
Method
- For the bean purée: Place the 2 T. of olive oil, garlic, red pepper flakes and herbs in a medium sauté pan. Cook over low heat for 5 minutes. Add the cooked Cannellini beans, salt, and pepper to taste. Cook over medium-low heat for about 10 minutes, or until the flavors meld.
- Place in a food processor and process until smooth. If the mixture seems dry, add a little water and extra virgin olive oil to achieve a creamy texture. Keep warm.
- Meanwhile, grill the bread on both sides. Wipe one side of the bread with the whole garlic, and brush with extra virgin olive oil.
- Top each piece of toasted bread with about 2 T. of the white bean puree and one piece of white anchovy and two strips of Piquillo pepper.
- Sprinkle a little minced parsley on top and serve.
Yield: 24 pieces