recipe adapted from Michael Chiarello
1 -2 cloves garlic sliced thin
2 tablespoons olive oil
1/2 teaspoons Chili flakes
2 tablespoons Basil leaves (8-10 pieces)
1/3 cup Sundried tomatoes, julienned
Lemon juice to taste
Kosher salt & fresh black pepper to taste
3/4 cup canned white beans (Great Northern)
1/4 cup chicken broth
2 oz. Parmesan cheese, grated
Thick slices of Italian bread
Extra virgin olive oil for drizzling
Italian Parsley for garnish, chopped
In a saute pan on medium heat, toast the sliced garlic in the pure olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil. When the leaves are wilted and crispy, add the sundried tomatoes. Toss for a minute or so and adjust the seasoning with lemon juice, salt and pepper.
Add the beans to the pan. Add the chicken broth and mix all together and mash to your preferred texture - smooth or chunky. Hold warm. Adjust consistency as necessary with the bean liquid, a little at a time.
Grill or toast the bread on both sides until crispy. Be careful on high heat as bread burns easily. Lightly swipe the remaining garlic clove on one side of the bread. Arrange the toasted bruschetta on a serving platter. Top each piece with some of the tomato-bean mixture, then sprinkle the grated Parmesan over the mixture. Drizzle the remaining extra virgin olive oil on the bruschetta and finish with the parsley. Serve warm.