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White Bean Bruschette with Lemon, Parsley and Caper Relish
Creamy, mild white beans seasoned with garlic, pepper flakes and lemon, then mashed to a coarse puree is a pantry-easy topping for toasted slices of baguette. The bruschette are a blank canvas for big, bold finishing touches, such as a bright relish of lemon, parsley and capers; see below for a couple variations. If your baguette is slender, slice it on a sharp diagonal to create more surface area for holding toppings. Serve these as a snack or a light main with a leafy salad alongside.
½-inch-thick baguette slices (see headnote)
tablespoons extra-virgin olive oil, divided
01Heat the oven to 400°F with a rack in the upper-middle position. Place the bread in a single layer on a rimmed baking sheet; set aside. In a 12-inch skillet over medium, heat 3 tablespoons oil and the garlic; cook, stirring occasionally, until the garlic is golden brown, 1 to 2 minutes. Remove from the heat and stir in the pepper flakes.