BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES

FOR THE FRIED SAGE LEAVES:
1/2 cup vegetable oil
16 sage leaves
1/4 cup flour
FOR THE BEAN PUREE:
2 cups white beans, cooked and drained
1 shallot, minced
1 tablespoon olive oil
2 1/2 chopped tablespoons fresh sage
2 teaspoons lemon juice
kosher salt and freshly ground pepper (to taste)
FOR THE BRUSCHETTA:
16 slices Italian bread (1/2-inch thick)
2 large cloves garlic, and halved
2 tablespoons white truffle oil

TO MAKE THE FRIED SAGE LEAVES:
Place the oil in a small skillet and heat over medium high heat.

Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

TO MAKE THE BEAN PUREE:
In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve.

Place the purée in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.

TO MAKE THE BRUSCHETTA:
Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.

Servings: 4
Adapted from source: NY Times Magazine, November 14, 1999