White-bean Bruschetta with Sugar Snap Peas
Cannellini beans, those large white kidney beans that are so popular in Italian cuisine, make creamy spreads to use as appetizers. Here the earthy mash is augmented with a little extra-virgin olive oil along with vinegar, parsley, basil, red onion and tomato. The mixture can be prepared several hours in advance and stored airtight in the refrigerator. The optional sugar snap peas also can be prepared in advance. Once blanched, refresh with cold water and remove the strings; wrap peas in a clean kitchen towel, place the towel in a partially closed plastic bag and refrigerate.
Makes 8 servings, about 2 per person
INGREDIENTS
4 1⁄2-inch-wide slices rustic whole wheat bread, such as sourdough wheat
1to 2tablespoons extra-virgin olive oil, plus 1tablespoon, divided use, see cook’s notes
1⁄8 teaspoon coarse salt
16 sugar snap peas, optional garnish
1 15-ounce can cannellini beans, drained
1 teaspoon white wine vinegar
3 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh basil
2 tablespoons finely chopped red onion
1 Roma tomato, cored, seeded, finely diced
Salt and freshly ground black pepper to taste 2ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide strips, optional
Cook’s notes: If you prefer to eliminate the oil, toast the bread without brushing with olive oil. Canned beans can be salty, so use caution when adding salt in step 3to taste; none may be needed.
DIRECTIONS
Adjust oven rack to a position about 8to 10inches below broiler element. Preheat broiler. Place bread in single layer on rimmed baking sheet. Brush both sides of bread lightly with oil, using 1to 2tablespoons of oil. Broil until bread is brown on the outside edges but slightly soft in the center. Turn, sprinkle with 1⁄8 teaspoon coarse salt and repeat broiling method. When cool enough to handle, cut each slice in half crosswise; cut each half in half again to make 16crisp pieces of bread.
If using sugar snap peas: Add about 4 cups of water to a large saucepan. Bring to boil on high heat. Add sugar snap peas and blanch until tender-crisp, 30 to 60 seconds. Drain and refresh with cold water. If present, remove strings when cool enough to handle.
Place cannellini beans in a medium bowl; mash to a coarse consistency with fork. Add 1tablespoon oil, vinegar, parsley, basil, red onion, tomato, salt and pepper; stir to combine. Taste and adjust seasoning as needed. If using, top each toasted bread with 1or 2prosciutto strips. Top each with a spoonful of bean mixture. If desired, garnish each with a sugar snap pea. Serve. Meatless option: Omit prosciutto.