White Bean Puree Recipe

Prepare garlic

Lightly smash the garlic cloves with the flat side of a knife and peel. If you prefer a milder garlic flavor, blanch the cloves in boiling water for 30 seconds, then cool in ice water and drain.

In a food processor or high-speed blender, combine the drained cannellini beans, peeled garlic, 3 tablespoons extra-virgin olive oil, lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

Start blending on low, then increase speed and stream in the 3 tablespoons cold water as needed until the mixture is very smooth and spreadable. Scrape down the sides once or twice. Taste and adjust seasoning: add more salt, pepper, or lemon juice to brighten if needed.

Transfer the puree to a bowl and cover to keep warm or chill briefly if making ahead. The texture should be creamy but thick enough to hold a spoonful of roasted tomatoes on top.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.

Place the halved tomatoes cut-side up on the prepared sheet. Drizzle with 1 tablespoon olive oil, sprinkle 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried oregano (if using). Toss lightly so tomatoes are evenly coated and spaced in a single layer.

Roast in the preheated oven for 15–22 minutes, until the tomatoes are softened, edges are lightly caramelized and juices are concentrated. For a lightly charred flavor, broil for the last 1–2 minutes while watching closely.

Remove from the oven and let cool slightly on the sheet. If the tomatoes release excess liquid, spoon off a little but keep most of the concentrated juices for flavor.

Taste the bean puree and re-whisk briefly to loosen if it thickened. Spread the warm (or room-temperature) white bean puree onto a shallow serving plate or individual plates in a smooth layer about 1/4–1/2 inch thick.

Arrange roasted tomatoes over the puree, distributing them evenly. Scatter the fresh arugula around and on top of the tomatoes for peppery contrast.

Sprinkle the crumbled cotija cheese evenly over the dish. Add a light drizzle of 1 teaspoon extra-virgin olive oil and a small pinch of lemon zest over everything to lift the flavors.

Finish with a light dusting of smoked paprika or Aleppo pepper if using, and an extra pinch of flaky sea salt to taste. Serve immediately with toasted bread, crostini, or as part of a mezze spread.