Paragary's Bar and Oven Grilled Bread with White Bean Puree
Category : Appetizers
Source: Kurt Spataro, Paragary's Restaurant Group, Sacramento, California
1 round country style bread
2 cups white bean puree
1 bunch Broccolini sweet baby broccoli
1/4 yellow onion, diced
1 to 4 cloves garlic
1 good size piece Parmesan for shaving
1/2 teaspoon chopped fresh rosemary
Virgin olive oil
Pinch hot pepper flakes
For the bread:
Slice the bread in half vertically, then place each loaf cut side down and slice into 3/4-inch pieces.
Brush the bread slices with olive oil and grill over a charcoal fire (or place under a broiler) until nicely browned on both sides.
While the bread is still warm, rub one side with a fresh clove of garlic. Set aside.
For the white bean puree:
Sauté the minced onion in a little olive oil until it begins to soften. Add one clove minced garlic and the chopped rosemary.
When the onion is translucent, add the bean puree and continue cooking over low heat until the beans are thick and creamy. Keep warm.
For the Broccolini baby broccoli:
Cook the Broccolini baby broccoli in boiling salted water for 3-4 minutes or until just tender. Drain and plunge in ice water to stop the cooking.
Chop the Broccolini baby broccoli into 1/2-inch pieces. In a large sauté pan, heat a little olive oil and the chopped Broccolini baby broccoli.
Season with a pinch of minced garlic, hot pepper flakes, salt and freshly ground pepper. Keep warm.
Spread each piece of bread with some of the warm bean puree. Top with a generous amount of the Broccolini baby broccoli. Garnish with a drizzle of olive oil and a few shards of Parmesan cheese.