Bruschetta With White Bean Puree and Fried Sage Leaves
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
- ½cup vegetable oil
- 16sage leaves
- ¼cup flour
- 2cups cooked, drained white beans
- 1shallot, minced
- 1tablespoon olive oil
- 2½tablespoons chopped sage
- 2teaspoons lemon juice
- Kosher salt and freshly ground black pepper to taste
- 16½-inch-thick slices Italian bread
- 2large garlic cloves, peeled and halved
- 2tablespoons white truffle oil
Nutritional analysis per serving (4 servings)
1050 calories; 44 grams fat; 4 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 9 grams polyunsaturated fat; 132 grams carbohydrates; 22 grams dietary fiber; 9 grams sugars; 37 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Step 2
In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
- Step 3
Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.
Private Notes
Comments
Added lemon juice and olive oil to the food processor to blend smooth. Did not need to use the sieve.
"Grill" the bread in cast iron pan with a little olive oil. Apply the bean spread to the first side of the bread that hit the oil, because the other side is less oily so better to pick up with fingers.