CROSTINI CON PUREA DI FAGIOLI
(Crostini With Beans)
1 Head Garlic 2 Cloves Garlic 6 Slices Bread - Italian 8 Oz. Beans - Borlotti or Canellini 1/4 Cup Extra Virgin Olive Oil
PREPARING THE CROSTINI
Cut the tip of the garlic bulb off, place it in a small ovenproof pan, and drizzle with olive oil. Bake it at 325 degrees for 40-50 minutes, or until the cloves begin to climb out of their skin. Remove from the oven and let cool.
Place all of the slices of bread under the broiler or on a grill. Grill or broil both sides until golden brown. Remove from the oven and let cool enough to be handled. Rub one side of each slice with a garlic clove. The bread will act much like sandpaper, and wear the garlic down to a nub.
Using the dull end of a large knife or cleaver, press the baked garlic from the garlic bulb. This is easily accomplished by pressing down and forward, i.e. toward the cut end of the bulb, and letting the garlic squeeze out onto a cutting board. Scrape the garlic off of board and place it into a food processor.
Open the can of beans, rinse them to remove their packing juices, and add them to the food processor. Beans prepared from dry rather than canned beans may be used in the same amount.
Add 1/4 cup olive oil to the bean and garlic mixture and process until a creamy paste is obtained. This should take 15-20 seconds.
Drizzle a small amount of olive oil on each slice of the bread, and spread the oil over the bread using either a knife or fingers. Place 2 tablespoons, or enough to cover each slice of bread to a height of about 1/4 inch, of the bean and garlic mixture on each slice bread.
Place the bread on a baking sheet and bake for 5 minutes in a 450 degree oven. Remove from the oven, sprinkle with oil and serve.
NOTE: Variations can be made by adding thin slices of tomato to the crostini just prior to placing it in the oven for the last time. Alternatively, an anchovy can be placed on the bean and garlic mixture, prior to, or after baking.
Last updated on: 06/03/99 12:51:02 AM