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. Print Ingredients For the beans 2 Tbsp. extra virgin olive oil 2 Tbsp. garlic clove, finely chopped 1/2 tsp. red pepper flakes 1 tsp. thyme, minced 1 tsp. sage, minced 1 3/4 cups (1-15 oz. can, drained) Cannellini beans, drained Kosher salt and ground black pepper, to taste 24 Country bread slices, halved, then sliced 1/2″ thick 1 garlic clove, whole 1/4 cup extra virgin olive oil 24 white anchovies (boquerones) 3 piquillo peppers, sliced thinly 3 Tbsp. Italian (flat leaf) parsley, minced Number of Servings : 12 Serving Size: 2 bruschetta 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. Directions For the bean purée: Place the 2 tablespoons 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 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 olive oil. Top each piece of toasted bread with about 2 tablespoons of the white bean purée and one piece of white anchovy and two strips of piquillo pepper. Sprinkle a little minced parsley on top and serve. Note: 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 purée topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.