{"id":11882,"date":"2017-10-25T05:00:30","date_gmt":"2017-10-25T12:00:30","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=11882"},"modified":"2017-10-22T13:11:49","modified_gmt":"2017-10-22T20:11:49","slug":"roasted-garlic-white-bean-toast","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/roasted-garlic-white-bean-toast\/","title":{"rendered":"Roasted Garlic & White Bean Toast"},"content":{"rendered":"

\"Roasted<\/p>\n

About two years ago, Marc and I went on a date at Ava Gene's<\/a> - a \"Roman inspired\" restaurant here in Portland which is really freaking delicious<\/em>. I remember nothing about what we had, EXCEPT FOR THE TOAST. Yes, we ordered toast at dinner. It had pureed beans, whole beans, garlic, oil, thick sliced bread - that's about the extent of what I remember, other than the fact that I loved it<\/em>. I've been thinking about it ever since, so finally decided to make it myself! I have no clue how they actually make theirs, other than what the menu says: \"Borlotti beans, garlic, rosemary, lemon.\" I had navy beans on hand, so I used those instead. I roasted an entire head of garlic<\/em>, which was definitely a good decision. The lemon is ESSENTIAL -\u00a0it gives the entire thing a zesty pop and brings it all together.<\/p>\n

Aside from the roasting garlic, this takes about 3 minutes to pull together. HIGHLY RECOMMENDED. I made a batch of the puree to keep in the fridge, then assembled these toasts all week (well, tbh it lasted like 2 days because I ate it all.the.damn.time. Woooops!). If you need a good bread recipe to put this on, I still make this no-knead bread<\/a> a few times each week!<\/p>\n

ENJOY! xo<\/p>\n

\"Roasted<\/p>\n

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