White Bean & Truffle Toast


March – Washington Riesling Chenin Blanc

White Bean & Truffle Toast

Yield: 4 Servings



White Bean Puree
● ¾ cup dried white butter beans*
● 1 tsp truffle oil
●1/4 cup extra virgin olive oil
● kosher salt to taste
● 1 clove garlic
● ¼ cup chicken stock (or reserved bean water)

*1.5 c canned beans can be used instead of dry

● white bean puree
● 8 slices pancetta, very thinly sliced
● 8 slices baguette, ¼ inch thick
● 2 tbsp extra virgin olive oil plus extra for drizzling



White Bean Puree
Soak beans overnight in cold water. Drain beans and transfer to a small pot. Cover beans with cold water and add garlic clove. Bring beans to a boil and simmer until very tender.
Drain the beans completely, keeping the garlic clove. Put beans, garlic, olive oil, chicken stock, salt,and truffle oil in a blender or food processor.
Puree until smooth, adding more stock or water if needed to make a smooth puree. Check the seasoning and set aside.

Preheat oven to 375F.
Lay pancetta on a parchment lined baking sheet and bake until golden and crisp, about 10 minutes. Cool on pan. Remove and lay on paper towel to remove excess fat.
Turn oven to broil.
Brush the baguette slices with olive oil on both sides. Put on a baking sheet and toast until slightly golden. Turn slices over and toast the other side until golden.
Spread the white bean puree evenly over each piece of baguette slice, drizzle with a bit of olive oil and garnish each bruschetta with a piece of pancetta.

Pair with: Washington Riesling Chenin Blanc


White Bean & Truffle Toast