Garlic and white bean bruschetta with boquerones
The Culinary Institute of America · 8 min video
Timestamp
Ingredients
Method
Techniques
- white anchovies
- piquillo peppers
- rosemary
- fresh thyme
- fresh sage
Simmer the cannellini beans ahead of time for about an hour and a half with a bouquet garni of rosemary, thyme, sage and garlic.
- red pepper flakes
- 2 tbsp extra virgin olive oil
- garlic cloves
Heat a couple tablespoons of extra virgin olive oil over medium-low heat with the garlic and a hint of red pepper flakes; cook until the garlic starts to brown, without letting it go dark.
Garlic and chili flakes in olive oil
When the garlic turns golden, season with a touch of pepper and salt and add the 2 cups of cooked beans; adding them too early leaves a raw garlic flavour.
- 2 cup cannellini beans
- salt
- pepper
Cook the beans on low heat for about 10 minutes until they absorb the moisture.
- French loaf
Slice a day-old French loaf at an extreme angle.
Toast some slices dry in a 400 degree oven for five or six minutes, for colour outside and a soft centre.
- extra virgin olive oil
- fresh garlic
Brush the bread with extra virgin olive oil after it comes off the heat, then rub it with fresh garlic; check the centre of the clove and remove a green stem.
Oil and garlic on the toast
- 1 tbsp olive oil
- kosher salt
- fresh ground black pepper
Puree the beans in the food processor, adding about a tablespoon of olive oil (water on hand to thin); season with kosher salt and black pepper, leaving a rustic texture.
Spread about one to two tablespoons of the white bean spread on each piece, top with a whole white anchovy skin side up and a cross of piquillo pepper.
Assembling the tapas