Tuscan Bean Dip (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 small baguette, thinly sliced |
4 cloves garlic |
1 1/2 teaspoons kosher salt, plus additional for seasoning |
1/4 cup extra-virgin olive oil |
2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons) |
pinch crushed red pepper |
1 (15-ounce) can cannellini beans, rinsed and drained |
crisp vegetables, for dipping (optional) |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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