• Garlic and White Bean Bruschetta with Boquerones


    Yield: 24 pieces

    • Ingredients
    • Olive oil, extra virgin
      2 Tbsp.
    • Garlic clove, finely chopped
      2 Tbsp.
    • Red pepper flakes
      ½ tea.
    • Thyme, minced
      1 tsp.
    • Sage, minced
      1 tsp.
    • Cannellini beans, cooked
      2 cups
    • Kosher salt and pepper
      to taste
    • Country bread, halved, then sliced ½-inch thick
      24 slices
    • Garlic clove, whole
      1 ea.
    • Olive oil, extra virgin
      ¼ cup
    • White anchovies (boquerones)
      24 each
    • Piquillo peppers, sliced thinly
      3 each
    • Italian parsley, minced
      3 Tbsp.


    1. For the bean purée: Place the 2 T. of olive oil, garlic, red pepper flakes and herbs in a medium sauté pan. Cook over low heat for 5 minutes. Add the cooked Cannellini beans, salt, and pepper to taste. Cook over medium-low heat for about 10 minutes, or until the flavors meld.
    2. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and extra virgin olive oil to achieve a creamy texture. Keep warm.
    3. Meanwhile, grill the bread on both sides. Wipe one side of the bread with the whole garlic, and brush with extra virgin olive oil.
    4. Top each piece of toasted bread with about 2 T. of the white bean puree and one piece of white anchovy and two strips of Piquillo pepper.
    5. Sprinkle a little minced parsley on top and serve.