Crushed White Bean Bruschetta with White Truffle Oil

Total Time:
1 hr 7 min
Prep:
10 min
Inactive:
12 min
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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