24 slicesbaguette (about ½ baguette)For brushing:olive oil1garlic clove, halved, for rubbing100 gmPecorino Sardo, shaved (see note)20 slicesItalian salamiWhite bean purée125 gmdried cannellini beans, soaked overnight in cold water, drained1large garlic clove, finely choppedJuiceof ½ lemon125 ml(½ cup) extra-virgin olive oilTapanata240 gmlarge black olives, pitted1small garlic clove, finely chopped1 tspthyme leaves60 ml(¼ cup) extra-virgin olive oilFinelygrated rind of ½ lemon
For white bean purée, place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat, then cook until tender (40-50 minutes). Drain, cool slightly, then process in a food processor with remaining ingredients and season to taste. Keep warm. Makes about 1¾ cups.
For tapanata, process ingredients in a food processor until a coarse paste forms, season to taste with freshly ground black pepper and set aside. Makes about ¾ cup.
Heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill in batches until charred and golden (1-2 minutes each side). Rub each slice with cut-side of garlic, then spoon over a little white bean purée, top with a little tapanata, and serve warm with Pecorino Sardo and salami.
Note Pecorino Sardo, or Sardinian pecorino, is
available from select Italian grocers. You can substitute another