White Bean Bruschetta with Basil

Ingredients:
2 10oz cans cooked white beans (Drain and reserve half the liquid from 1 can)
2 Tablespoons fresh crushed garlic
Pinch Red Pepper Flakes
3 Sprigs Fresh Thyme Picked
1/4 Cup Lemon Juice
1/8 Cup Extra Virgin Olive Oil
Kosher Salt & Fresh Cracked Pepper to Taste
Crusty Italian Bread
Basil Pesto


Basil Pesto


Ingredients:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly Grated Parmigiano Reggiano

For the Pesto: Blanch Basil in salted boiling water and cool in ice bath. In a blender combine the basil, garlic, ½ oil and pine nuts and blend until coarsely chopped. Add remaining oil and cheese and continue to blend until smooth. Season with salt and pepper to taste.

**If freezing pesto top with extra oil and freeze in airtight container.

Progression: In a mixing bowl combine white beans, lemon juice, olive oil, garlic, red pepper flakes, thyme and reserved liquid from beans. Mix together and season with salt and pepper to taste. Slice bread into 1 inch thick slices. Rub with a raw garlic clove and brush with extra virgin olive oil. Grill or toast in broiler. Top bread with white beans and place a small amount of basil pesto on top of beans. Drizzle a good quality extra virgin olive oil ontop to finish.

**Chef’s Note: Preparing white beans a day in advance will allow the fresh garlic to settle down a little and give a more harmonious taste. White beans can be refrigerated for up to one week.

Recipe Courtesy John Brandt-Lee - Chef/Owner Avalon Restaurant West Chester