Wednesday, May 04, 2011
White Bean Spread and Crostini
I'm working on a good white bean spread that I can use on sandwiches and I'm hoping on pizza too--and came up with this yummy spread. It's easy to make and very versatile -- you can use it instead of mayo on sandwiches and you'll get lots of great nutrients like protein and minerals rather than empty calories. If you want a stronger garlic flavor, roast two heads rather than just one. And BTW, this was my first time roasting garlic and it couldn't have been easier. Don't know why I waited so long as I love it so much.
White Bean Dip/Spread
This is a nutritious and delicious dip for raw veggies or pita wedges or steamed artichoke leaves. I like it as a substitute for mayonnaise on sandwishes—it’s full of nutrients and low in fat.
1 3/4 cups or 1 (15-ounce) can cooked white beans
1 head roasted garlic
1 tablespoon olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon sea salt, or to taste
Place all ingredients in a food processor or blender and puree until smooth. Keep refrigerated.
Makes 2 cups
Variations: Add chopped parsley, chives, or other fresh herbs
This is super easy, but can transform an ordinary dish into something spectacular. Add them to mashed potatoes, dips and spreads, or just spread them on warm bread.
1 bulb garlic (or as many as you want)
Preheat oven to 400 degress F. Peel most of the white papery skin of a the garlic bulb, leaving enough so that the cloves still hold together. Slice off about 1/2 inch off the top—just enough so that most of the cloves are exposed. Place garlic cut side up in a small baking dish. Drizzle with olive oil. Cover the dish—if it doesn’t have a cover use foil. Bake 45 to 55 minutes, or until cloves are soft and outsides have started to brown. Let cool slightly before using.
So for the crostini I toasted Italian bread, spread the slices thickly with the White Bean Spread. Arranged sliced heirloom tomatoes on top and sprinkled with chopped fresh herbs. So good! The perfect summer lunch or dinner.