Crushed White Bean Bruschetta with White Truffle Oil
Difficulty: Medium
Prep Time: 10 minutes
Inactive Prep Time: 12 minutes
Cook Time: 45 minutes
Yield: 6 servings
4 cups chicken broth
2/3 cup dried great Northern beans, soaked overnight
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
White truffle oil, as needed
1 loaf bread, such as ciabatta or
baguette, sliced and lightly toasted
In a large pot, combine the broth,
beans, garlic, and bay leaf and
bring to a boil.
Lower the heat and simmer until the
beans are tender, about 45 minutes.
Season the beans, to taste, with salt
and pepper.
Cool in the liquid.
Drain the beans, reserving the garlic
cloves.
Place the beans in a bowl and coarsely
mash with a potato masher.
Add 2 to 3 cloves of garlic and continue
mashing.
Mash in the olive oil, but keep the
mixture fairly coarse.
Season with salt and pepper.
Stir in the scallions and parsley.
Spoon into a serving bowl and drizzle
with white truffle oil.
Serve with a basket of crisp toasts
and the bottle of truffle oil, for
more drizzling.
Recipe courtesy Alfred Portale, Gotham Bar and Grill, NYC
www.foodtv.com
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