Mousse of Celery and Beans with Garlic Bread

Servings: 4
Prep time: 20
Cooking time: 40
  • - 250 g of beans -cannellini dried, cooked
  • - 60 g of black olives
  • - 12 slices of bread
  • - 2 cloves of garlic
  • - 1 celery
  • - Chili
  • - 1 tablespoon grated fresh ginger
  • - ½ tablespoon grated lemon rind
  • - Oil
  • - Salt
  1. Peel the celery from the hardest parts; obtain 2 tablespoons of leaves inside and thinly slice the coasts.
  2. Saute the garlic and chili with chopped 3 tablespoons olive oil in a pan, then add the ginger and celery, salt, cover and cook for 40 minutes on low heat, basting with water if needed.
  3. Finely chop the black olives along with the celery leaves set aside, then mix them with a little oil and lemon rind.
  4. Toast the slices of bread in the oven at 200 ° C until they are golden.
  5. Add the beans to the cooked celery, blend it all finely and pass it through a sieve. Spread the obtained mousse on the dishes, surround with hot bruschetta covered with olive cream and serve.