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