BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES

Bruschetta With White Bean Puree and Fried Sage Leaves image

Provided by Molly O'Neill

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
16 sage leaves
1/4 cup flour
2 cups cooked, drained white beans
1 shallot, minced
1 tablespoon olive oil
2 1/2 tablespoons chopped sage
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian bread
2 large garlic cloves, peeled and halved
2 tablespoons white truffle oil

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