Bruschetta With White Bean Puree and Fried Sage Leaves

• 1/2 cup vegetable oil
• 16 sage leaves
• 1/4 cup flour
• 2 cups cooked, drained white beans
• 1 shallot, minced
• 1 tablespoon olive oil
• 2 1/2 tablespoons chopped sage
• 2 teaspoons lemon juice
• Kosher salt and freshly ground black pepper to taste
• 16 1/2-inch-thick slices Italian bread
• 2 large garlic cloves, peeled and halved
• 2 tablespoons white truffle oil

1. Place the oil in a small skillet and heat over medium high heat.
2. Lightly dust the 16 sage leaves with flour, shaking off any excess.
3. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds.
4. Remove with a slotted spoon and drain on paper towels.
5. In the bowl of a food processor, combine the beans and shallot and process until very smooth.
6. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve.
7. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste.
8. Set aside.
9. Grill or broil the bread until lightly browned.
10. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil.
11. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops.
12. Top each with a fried sage leaf and serve immediately.

vegetable oil, sage, flour, white beans, shallot, olive oil, sage, lemon juice, kosher salt, italian bread, garlic, truffle oil

Taken from cooking.nytimes.com/recipes/296 (may not work)