Every time when we make a dish or an ingredient for a dish we love to challenge ourselves to find many ways to use them. The pickled beech mushrooms were our “target” this time. We made the pear salad and the warm bacon salad using them, right?! And, now we made this amazing white bean bruschetta spread, pickled beech mushroom and sliced kumquat on top to finish with some citrus flavor. We just loved this combination and the presentation and we think that it would be an amazing appetizer for any party. We made this while we were watching the Seahawks game! By the way, what a game!! Go Seahawks!!!! See you at Super Bowl party!!
1 large baguette, sliced thin, brushed with olive oil and salt and toasted in a 350F oven until golden
10-12 kumquats sliced thin and set aside.
fennel fronds from roasted fennel
pickled beech mushrooms (here)
White Beans Spread
2 fennel bulbs, cut into 1 inch pieces
4 garlic cloves
3 T. olive oil
kosher salt and pepper
2 1/2 c. cooked cannelini beans, cooked, rinsed and set aside (we used fresh but you can used
1/4 -1/2 c. olive oil
3 garlic cloves, minced
2 1/2 c. cannellini beans cooked and rinsed
2 T. minced thyme
2-3 T. fresh lemon juice
1/2 c. grated parmigiano regiano
For the Bean Spread
Cut fennel bulbs into 1 inch chunks, toss with olive oil and garlic cloves and roast until tender, 35-40 minutes. Set aside.
Heat a saute pan over medium heat and add 1/4 c olive oil. Add garlic and thyme and sauté until golden. Add cannellini beans and sauté for 1 minute. Take off heat.
In a food processor combine fennel, roasted garlic, beans, sauteed garlic, 3 T. grated parmigianno regiano, lemon juice and thyme mixture.
Puree until smooth. Serve warm atop toasted baguette with pickled mushrooms, and sliced kumquats.
Beijos e Tchau!
Ludmilla and Marilyn Chudda