AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||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.|
|02||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.|
|03||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 pecorino.