Bruschetta with White Bean Puree

From The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com

Cookbook

Author(s): Martha Rose Shulman

Page 102

Reviews

1 reviews, average rating 5.0 / 5

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kateq

13 years ago

★ ★ ★ ★ ★ 5/5

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I think of this as white hummus. I add salt but otherwise follow the recipe (if you use canned beans, you may not need the salt). It's a great blank slate -- the taste changes so much from one herb to another. And cilantro, rosemary, flat leaf parsley, sage and chives all work. I love it as one component of a plate which includes olives, anchovies, chunks of feta, roasted red peppers.

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