Recipe: Bruschetta with Tuscan Beans and Caviar

BRUSCHETTA WITH TUSCAN BEANS AND CAVIAR
(Bruschetta i Fagioli Tuscan e Caviale)
Recipe from Lidia Matticchio Bastianich of Felidia restaurant in New York,

1/4 pound dried cannelloni (Tuscan white beans) or other small white beans such as baby Lima or Great Northern - picked over
1 bay leaf
1 clove garlic, peeled and crushed
1 1/2 tablespoons extra virgin olive oil
1 ounce good quality caviar, Beluga, Osetra or American sturgeon
Freshly ground black pepper
1 hard boiled egg, chopped separately white from yolk
Salt to taste
1 tablespoon finely chopped red onion
About 1/2 cup small tender salad greens (mache leaves), washed and spun dry
6 slices Italian bread cut 1/2 inch thick, drizzled with olive oil and toasted

To prepare: at least one day ahead of time; Place beans in a medium-size bowl pout enough cold water over the bean to cover by 4 inches. Soak, in a cool place at least 8 hours or overnight. Drain the beans and discard the soaking water. In a large heavy saucepan over high heat, place the beans with enough cold water to generously cover them along with the bay leaf and garlic. Bring to a boil and reduce the heat and simmer the beans until they are tender, about 30 minutes. Drain the beans, remove the bay leaf and garlic. Transfer to a mixing bowl and toss with olive oil. Let stand tossing occasionally until they are lukewarm, about 30 minutes. Can be done ahead, covered and refrigerated. Bring to room temperature before proceeding.

To assemble and serve: Gently fold the onion, chopped egg, and caviar into the beans. Season to taste with pepper. Drizzle a bit of extra virgin olive oil over the mache leaves. Arrange 3 slices of toasted bread on a pretty plate, divide the bean mixture evenly among the slices and mound a few mache leaves in center of the plate and serve at once.