Cannellini Bean Puree with Sundried Tomato Bruschetta

(Ruffino)

Get creative with this recipe for Cannellini Bean Puree with Sundried Tomato Bruschetta from Ruffino and make this bean-based mixture to go on almost anything. Pair it with Ruffino Riserva Ducale Chianti Classico 2012 for the complete experience.

Cook Time:10 min

Prep Time:5 min

Total Time:15 min

Servings: 6

Ingredients:

6 Slices whole grain bread (½ inch thick)

15 ounce Can of cannellini beans, drained

1 teaspoon Lemon zest

2 tablespoon Lemon juice

1 tablespoon Chopped thyme

1 tablespoon Extra virgin olive oil plus more for brushing bread

1/4 teaspoon Red pepper flakes

4 ounce Sundried tomatoes in oil, julienned

4 ounce jar Ricotta salata

1 tablespoon Chopped oregano

Sea salt to taste

Preparation:

Brush bread slices with olive oil and grill or toast

In a food processor puree to smooth cannellini beans, lemon zest, lemon juice, thyme, olive oil and red pepper flakes. Add salt to taste

Spread bean puree on each piece of toast and top each piece with sundried tomatoes and ricotta salata. Garnish with chopped oregano and sprinkle with salt if desired