Bruschetta with White Bean Purée and Gremolata - Bruschetta con crema di fagioli bianchi e gremolata

Gremolata

• 1 lemon thin peelings of skin only
• ½ garlic clove
• 10 g fresh parsley leaves (large handful)

White Bean Purée

• 230 g tinned cannellini beans rinsed and drained (1 x 400 g tin)
• 1 garlic clove
• 30 g lemon juice
• 50 g extra virgin olive oil plus 1 Tbsp and extra for drizzling
• ½ tsp fine sea salt or to taste
• ⅛ tsp ground black pepper or to taste
• 2 - 3 sprigs fresh thyme leaves only, to taste
• 1 ciabatta bread (approx. 280 g), thinly sliced (5 mm)
• 1 Tbsp extra virgin olive oil for brushing
• extra virgin olive oil for drizzling