Creamy White Bean Bruschetta with Wild Garlic Oil

Ingredients

2 garlic cloves, thinly sliced

2 tbsp olive oil

400g cooked white beans (cannelini or butter beans)*

Small handful thyme leaves 

Chile de arbol, crumble, optional

For the wild garlic oil:

A large handful of wild garlic leaves 

A large handful flat leaf parsley

½ lemon, juiced 

2-6 tbsp extra virgin olive oil

2 slices of bread

Recipe

Wild garlic time is here!  I love this gutsy, fragrant leaf more than any other foraged find.  It heralds the Spring, is found in the most romantic, secluded spots under woodland in both urban and rural settings and its flowers decorate the ground with thick carpets of white.  Blitz into oil with parsley to tame the flavour and use them in this decidedly moreish lunchtime snack.  A few slices of tomato dressed with oil and vinegar would be lovely alongside.

Heat a small saucepan and add the oil. Once warmed through add the garlic and let cook for a few minutes until starting to colour around the edges.  Add the beans and thyme, season with salt and pepper (or a little crumble chile de arbol/pepperoncino) and warm through.  Meanwhile blitz the garlic, parsley and lemon in a food processor and add enough olive oil to be able to drizzle.  Season with salt and pepper and taste, adding more lemon if needed.

Toast the bread, rub with even more garlic if you want (!) and top with the beans.  Drizzle with the garlic oil and eat up at once.

*I love the beans by Bold Bean Co. or Brindisa.