Minimally Invasive

1/2 crusty baguette
3 tablespoons olive oil, divided
2 large cloves garlic, minced
1 large can cannellini beans, drained of squack and rinsed (see post)
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
1/4 cup chicken stock
lemon juice
truffle oil
parmesan cheese
1 bag baby spinach
red pepper flakes
salt to taste

Preheat oven to 400 degrees. Cut baguette into 1/4-inch slices and arrange in one layer on baking sheet.

In medium pan, sauté 2 tablespoons of olive oil and 1 clove of garlic over low heat until garlic is fragrant and just beginning to turn golden. Remove pan from heat and lightly brush bread slices with olive oil, then bake in oven until toasty and golden brown, about 10 minutes.

While bread is toasting, reheat olive oil and garlic over medium-high heat and add white beans, herbs, and chicken stock. Lower heat to medium-low and simmer until stock is absorbed. Lightly mash beans and set aside.

While beans are simmering, heat remaining olive oil and garlic over medium-high heat in large pot until garlic is fragrant and turns golden. Add spinach to pot and cook, stirring, until most of the water has evaporated. Add salt and red pepper flakes to taste.

To assemble, spoon a thin layer of spinach onto baguette slice and mound with beans. Sprinkle with lemon juice and a light drizzle of truffle oil then top with parmesan shavings. Serve warm.