White Bean Purée with Garlic Vinaigrette and Croutes
1 tsp. Dijon mustard
1 tsp. Oliver’s Fig Balsamic Vinegar
3 Tbls. Oliver’s Roasted Garlic Extra-Virgin Olive Oil
For bean purée:
1 Can Cannellini beans, rinsed and drained
1 tsp. minced thyme
2 Slices firm white sandwich bread, crusts removed
1/3 Cup heavy cream
2 Tbls Oliver’s Tuscan Herb Extra-Virgin Olive Oil
1 Cup warm chicken or vegetable stock
Accompaniment: toasted baguette slices (croûtes)
Special equipment: a food mill fitted with large-holed disk or food processor
Whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
Make bean purée:
Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread or puree in food processor, then stir in thyme and oil. Add warm stock 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper. Serve warm with vinaigrette spooned over purée.