French Brandade White Bean Crostini

Ingredients

• 8 oz cooked salt cod, desalted and flaked
• 1 can cannellini beans, drained
• 1 small russet potato, peeled and cubed
• 1/3 cup warm milk
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1/2 tsp sweet paprika
• 4 slices crusty bread
• 1 cup arugula
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. If using traditional salt cod, desalt it in advance according to the package instructions; otherwise use fully cooked flaked cod.
2. Boil potato cubes in salted water until tender, about 10 minutes, then drain well.
3. Warm olive oil and one garlic clove in a small pan over low heat until fragrant, taking care not to brown the garlic.
4. Mash potato, cod, beans, milk, garlic oil, lemon zest, paprika, salt, and pepper into a coarse spread; warm gently until steaming.
5. Toast the bread, rub it with the remaining garlic clove, and dress the arugula with lemon juice and a pinch of salt.
6. Spread the hot brandade on toast, top with arugula and parsley, and serve straight away.

Allergen note: Contains fish, dairy, and gluten; use gluten-free bread if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.