Bruschetta with Sautéed Rapini and Bean Puree

Directions

For the Rapini:
Boil one bunch of rapini for two minutes and drain, reserving 1/4 C of the the green
liquid.
In a frying pan, fry 1-2 cloves of  chopped garlic in 1-2 tablespoons of olive oil. As the garlic
begins to turn golden, add a pinch of chili flakes.
Once the garlic is golden, add your drained rapini to the pan. Saute for 2 -3
minutes adding a bit of the reserved rapini water. Add salt and pepper to taste and
let the water evaporate but do not let the rapini get too dry.
Turn off the heat and set aside.

For the Bean Puree:
1 jar of good quality Italian or Spanish white cannellini beans in water (Alternately,
you can use your own cooked beans)
2 tbsp olive oil
1 small clove of garlic grated
Salt and pepper to taste
2 scallions chopped (optional)
Drain the beans and pass them through a food processor with one to two
tablespoons of olive oil. Add in salt and pepper to taste. You can also use some of
the liquid from the beans in place of one tablespoon of olive oil if you would like to
lighten it up.

For the Bruschetta:
Turn barbecue on or place a grill pan on medium high heat.
Slice the sourdough bread and lightly toast it in the oven. Remove from the toaster,
and brush each slice with half a clove of garlic, getting the flavour all over the
bread.
With a basting brush, brush each slice with olive oil and place on the grill/grill pan
to give the toasted sliced sourdough some grill marks. Remove from the grill and
spoon the bean puree over the bread. Top with chopped sautéed rapini and sprinkle
with Maldon salt and more chili flakes. Drizzle with EVO and serve warm.