- 3 tablespoons olive oil
- 12 round slices peasant bread
- 6 Kalamata olives, pitted and halved for garnish
- 12 whole basil leaves, for garnish
To prepare the purée, pick over the beans, discarding any broken or
misshapen ones, and rinse thoroughly. Put the beans in a large bowl, add
enough cold water to cover by about 2 inches and set aside to soak for 6
to 8 hours or overnight.
Drain the beans and transfer them to a stockpot. Quarter 1 of the
onions, reserving the other for a later use. Add the water, stock,
quartered onion and parsley and bring to a boil over high heat. Reduce
the heat and simmer the beans, uncovered, for 40 to 50 minutes until
just tender, skimming any foam that rises to the surface. Be careful not
to overcook. Drain, discard the onions and parsley and set the beans
Heat the olive oil in a large skillet. Chop the remaining onion, add
it and the garlic to the skillet and cook over medium heat, stirring,
for 10 to 15 minutes, or until the beans are heated through. Set aside
Transfer the bean mixture to a food processor fitted with the metal
blade. Add the crème fraîche and pulse 8 or 9 times until smooth. Add
the lemon juice and season to taste with salt and pepper. Pulse until
To prepare the toasts, preheat the oven to 350 degrees F.
Brush the bread slices with olive oil and lay them on a baking
sheet. Bake them for about 15 minutes or until lightly browned.
To serve, spread the purée generously on the toasts and top each
with olive halves and basil leaves for garnish.