BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES
Steps:
- Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
- In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
- Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 37 grams, Carbohydrate 114 grams, Fat 43 grams, Fiber 22 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 4 grams, TransFat 0 grams
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Abdou Mettau
[email protected]This bruschetta is the perfect appetizer for any occasion.
Shannon Kilby
[email protected]I can't wait to try this recipe. It looks so delicious!
sabelo mgugunyeka
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Jamila Deans
[email protected]I made this bruschetta for a party and it was a huge hit. Everyone loved the unique flavor combination.
Tommy Pearson
[email protected]This bruschetta is a great way to impress your guests. It's easy to make and it looks very elegant.
Nyakno Gabriel
[email protected]I'm allergic to nuts, so I used olive oil instead of butter to fry the sage leaves. It worked just as well.
Ohaegbu Ebuka
[email protected]This recipe is a great base for customization. I added some crumbled goat cheese to the white bean puree and it was amazing!
KITONY OFFICIAL
[email protected]I used a baguette instead of ciabatta bread and it worked out just fine. The bruschetta was still crispy and delicious.
Mallik Bari
[email protected]I'm not a big fan of sage, so I omitted it from the recipe. The bruschetta was still delicious without it.
Shaista Ghabizai
[email protected]This recipe is a great way to use up leftover white beans. I also added some chopped sun-dried tomatoes to the puree for extra flavor.
Uzzal Store
[email protected]I love the combination of flavors in this bruschetta. The white bean puree is creamy and savory, the tomatoes are fresh and juicy, and the fried sage leaves add a nice crispy texture.
L.D.
[email protected]This bruschetta is so easy to make and it's always a hit with my guests. The white bean puree is a great way to add some extra protein and fiber.
Urmila Rai
[email protected]I used cannellini beans instead of white beans and it turned out great! The fried sage leaves were a nice touch.
Luana Haupt
[email protected]This recipe was a bit more work than I expected, but it was worth it. The white bean puree was delicious and the fried sage leaves really made the dish.
Saam Khan
[email protected]This was a great appetizer for our party. It was easy to make and everyone loved it. The white bean puree was a nice change from the usual tomato bruschetta.
Lil Mode
[email protected]I'm not usually a fan of bruschetta, but this recipe changed my mind. The white bean puree was so smooth and creamy, and the fried sage leaves added a really nice touch. I'll definitely be making this again!
Dear Dk
[email protected]This bruschetta with white bean puree and fried sage leaves was an absolute delight! The combination of flavors and textures was simply amazing. The white bean puree was creamy and flavorful, the fried sage leaves added a crispy and savory touch, and