Ingredients
| 1 | 14 oz can Pastene White Kidney Beans, drained and rinsed | |
| 1 Tbsp | lemon juice | |
| 1 tsp | Pastene Minced Garlic | |
| ½ cup | Pastene Extra Virgin Olive Oil, divided | |
| 8 | slices sourdough bread | |
| 2 | garlic cloves, peeled | |
| 1 | baby fennel bulb, thinly sliced | |
| 4 | oranges, 2 peeled and segmented and 2 sliced, as garnish | |
| 2-3 | mint sprigs, leaves picked, roughly chopped, small leaves reserved | |
| salt and pepper to taste | ||
| ¼ cup | Pastene PIgnoli (Pine Nuts), toasted | |
| 1 | tin Pastene Sardines, drained |
Directions
- To make the white bean puree, place the beans, 2 tbsp. of olive oil, lemon juice and teaspoon of garlic in a food processor and blend to a smooth puree. Set aside.
- Preheat oven to 350° F. Place the bread slices on a large sheet pan and lightly brush with the olive oil, ¼ cup. Bake for 20 minutes or until lightly browned and crispy.
- Rub the garlic cloves over each slice and then discard garlic.
- Place fennel, orange segments, 2 tbsp. of olive oil, mint and pine nuts in a bowl. Season to taste with salt and pepper and gently combine.
- Spread the white bean puree over each piece of sourdough toast. Top with the fennel and orange salad, sardines, and reserved small mint leaves.
