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Total:
2 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

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.

Bruschetta:

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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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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