| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
- 2 tablespoons olive paste
- 2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 teaspoon gray salt
- Fresh ground black pepper
- 1 loaf thick Italian bread
- 2 cloves garlic, peeled
Instructions
- Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
- Preheat the oven to 425 degrees F.
- Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 234 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 348 mg |
Reviews
If I try this again, I need to cut down the olive paste, as it really took over. I had a few people who loved it, but most were just okay with it.