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white beans garlic extra-virgin olive oil herbs kosher salt freshly ground black pepper ground cayenne pepper red wine vinegar salt ficelle extra-virgin olive oil coarse salt freshly ground black pepper
Viewed: 59 - Published at: 6 years agoIngredients
- 3 cups cooked white beans, rinsed and well drained
- 1 head roasted garlic, cloves removed from peels
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced mixed fresh herbs, such as thyme, marjoram, oregano and rosemary
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon red wine vinegar
- 3 tablespoons grated or shaved Parmesan, for garnishing
- Sea salt, for garnishing
- 1 (18-inch) loaf French baguette or ficelle
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Method
- Crostini, for serving, recipe follows
- In the bowl of a food processor, combine the beans, the roasted garlic, olive oil, 2 teaspoons of the herbs, salt, pepper, cayenne, and red wine vinegar and process until smooth, stopping to scrape down the sides of the bowl, as necessary.
- (If the dip seems too thick, thin with a bit of chicken broth or water.)
- Transfer to a saucepan and heat gently over low heat until warm.
- (Dip may also be served at room temperature if desired.)
- Transfer to a shallow serving bowl or wide rimmed plate, smooth the top with the back of a spoon.
- Garnish with Parmesan, and salt and pepper.
- Serve with Crostini.
- Preheat oven to 325 degrees F.
- Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets.
- Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper.
- Bake until crisp and golden brown, 15 to 20 minutes.
- Remove from the oven and cool before serving.
- Serve with dips of choice.
