You'll need to begin this recipe a day ahead.
- 24 slices baguette (about ½ baguette)
- For brushing: olive oil
- 1 garlic clove, halved, for rubbing
- 100 gm Pecorino Sardo, shaved (see note)
- 20 slices Italian salami
White bean purée
- 125 gm dried cannellini beans, soaked overnight in cold water, drained
- 1 large garlic clove, finely chopped
- Juice of ½ lemon
- 125 ml (½ cup) extra-virgin olive oil
- 240 gm large black olives, pitted
- 1 small garlic clove, finely chopped
- 1 tsp thyme leaves
- 60 ml (¼ cup) extra-virgin olive oil
- Finely grated rind of ½ lemon
- 1For 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.
- 2For 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.
- 3Heat 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 pecorino.
Drink Suggestion: Fresh, sparkling prosecco. Drink suggestion by Max Allen