Cannellini Bean Puree with Sundried Tomato Bruschetta
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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
{{#rendered}} {{/rendered}}Total Time:15 min
Servings: 6
Ingredients:
6 Slices whole grain bread (½ inch thick)
{{#rendered}} {{/rendered}}15 ounce Can of cannellini beans, drained
1 teaspoon Lemon zest
2 tablespoon Lemon juice
{{#rendered}} {{/rendered}}1 tablespoon Chopped thyme
1 tablespoon Extra virgin olive oil plus more for brushing bread
1/4 teaspoon Red pepper flakes
{{#rendered}} {{/rendered}}4 ounce Sundried tomatoes in oil, julienned
4 ounce jar Ricotta salata
1 tablespoon Chopped oregano
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}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