For the herb oil:
- 1⁄4 cup roughly chopped chives or scallions (chives will be more subtle)
- 1⁄4 cup roughly chopped cilantro leaves and tender stems
- 1⁄4 cup tightly packed basil leaves, roughly chopped
- 1⁄4 cup J. Olive Co. EVOO
- Squeeze of lemon
- Kosher salt to taste, about 2 pinches
For the beans:
- 1 Tbsp EVOO
- 1 garlic cloves, thinly sliced
- 1 can white beans, like cannellini or Great Northern Salt and pepper to taste
- 1⁄2 cup chicken stock or water
- Flaky salt, for serving, if desired
- Crispy prosciutto, optional
- Make the oil: In a food processor (I use a mini one), combine all the herbs and pulse until finely chopped, stopping to scrape down the sides several times. Add olive oil, and pulse again until Silky and emulsified, scraping down as you go. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10 inch skillet, heat oil over medium-low heat. Add garlic and cook until translucent, about 1 minute, being careful not to burn. Add beans to the skillet and season with salt & pepper. Cook, stirring occasionally, until the flavors have melded, about 2-3 minutes. With the back of a spoons or spatula, smash about 1⁄2 the beans and stir until incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a simmer. Cook until sauce becomes creamy and is reduced by half, about 2 minutes more. Add an extra tablespoon of water if needed, to reach consistency and stir again. The beans should be thick enough to perch on the toasted bread without running off.
- Transfer beans to the toast and dribble herb oil on top. Season with flaky salt and crispy prosciutto if using.
Recipe courtesy of Susan Hickman