Grilled Bread with White Bean Puree and Wilted Greens

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By Joyce Goldstein

Published 1998

  • About

You may wonder how anything that sounds like mashed beans and wilted greens on bread can be good, but it is better than good—it is wonderful. This dish originates in Apulia, in the south of Italy, and is a peasant snack that feeds your soul as well as your tummy. I use it as a centerpiece in a simple antipasto plate accompanied by a few slices of coppa, strips of pecorino fresco, peperonata, olives, and some slices of tomato, or in winter sun-dried tomatoes.