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    Creamed Parmesan and Cannellini Bean Bruschette

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    Creamed Parmesan and Cannellini Bean Bruschette

    Don’t throw Parmesan rind away – it can be a great flavouring tool. Bury it in a pot of minestrone for extra depth, or use it to flavour olive oil for drizzling. If you don’t have time to make the Parmesan oil here, just use extra virgin olive oil.

    • Preparation time: 15 minutes, plus 3 days infusing for the parmesan oil
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus 3 days infusing for the parmesan oil 20 minutes

    Makes: 8

    Ingredients

    • 125g parmesan, grated
    • 400g tin cannellini beans, drained and rinsed
    • 2 tbsp white balsamic vinegar
    • 8 slices rye bread
    • 25g wild rocket
    • 75g cherry tomatoes, halved
    • 1 garlic clove, halved
    • 1 lemon, juice of half, plus wedges to serve
    • Parmesan Oil
    • 1 parmesan rind
    • 180ml extra virgin olive oil

    Method

    1. To make the flavoured oil, place the Parmesan rind in the oil, cover and leave for 3 days in the fridge to soften the rind and infuse the oil with its flavour.
    2. Put the Parmesan and cannellini beans in a food processor and blend together with the white balsamic vinegar. With the motor running, slowly trickle in 8 tbsp Parmesan oil. Taste, season and set aside.
    3. Toast the bread until golden on both sides. Meanwhile, toss the rocket and tomatoes with 2 tbsp Parmesan oil; season. Rub each slice of bread with the cut sides of the garlic clove and spread with the bean mix. Top the bruschette with the rocket and tomatoes and drizzle with the remaining Parmesan oil and the lemon juice. Serve with the lemon wedges.

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