Bruschetta With White Beans And Cheese

Recipe Ingredients

1 cup	160g / 5.6oz	Dried cannellini, white kidney beans - picked over
		= (or use Great Northern beans)
2		Celery stalks - halved
2		Carrots - halved
2		Onions - halved
1 teaspoon	5ml	Freshly-ground black pepper
4		Whole cloves
1		Bay leaf
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Garlic cloves - minced (large)
1 cup	146g / 5.1oz	Freshly-grated Pecorino Romano cheese - (abt 3 oz)
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese (abt 3 oz)
4 tablespoons	60ml	Chopped fresh Italian parsley
2 tablespoons	30ml	Butter - (1/4 stick)
1 tablespoon	15ml	Chopped fresh rosemary
		= (or 1 tspn dried rosemary)
1 tablespoon	15ml	Chopped fresh sage
		= (or 1 tspn dried sage)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Large crusty round loaf white bread - 1/2" thk
3		Garlic cloves - halved

Recipe Instructions

Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.

Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saute 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley.

This recipe yields 6 appetizer servings.

Source:
Bon Appetit, August 1997

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