Monday, February 02, 2009

Tuscan Bean Dip

Food Network Kitchens Making It Easy

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 tsp kosher salt, plus additional for seasoning
1/4 C EVOO
2 sprigs fresh rosemary, leaves stripped
Pinch crushed red pepper
1 15oz can cannellini beans, rinsed and drained
Crisp vegetables for dipping

Preheat oven to 400. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat, stir in rosemary and red pepper and cool slightly.
Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

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