Ingredients
- 3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
- 2 tablespoons olive paste
- 2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 teaspoon gray salt
- Fresh ground black pepper
- 1 loaf thick Italian bread
- 2 cloves garlic, peeled
Directions
Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
















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By dustin.drees_71...
Whitefish Bay, WI
on May 28, 2007
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If I try this again, I need to cut down the olive paste, as it really took over. I had a few people who loved it, but most were just okay with it.
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