Cracker Bread With White Bean And Roasted Garlic Purée
Christy Rost
| Ingredients: | |
|---|---|
| 2 | heads garlic, peeled |
| ¼ | cup olive oil |
| 2 | 19-ounce cans cannellini beans, drained and rinsed |
| ½ | teaspoon coarse salt |
| ¼ | teaspoon white pepper |
| 3 | tablespoons capers, rinsed, or chopped black olives |
| assorted cracker breads | |
Preheat the oven to 350 degrees. Place peeled garlic in a small heat-proof bowl and add olive oil. Roast the garlic in a preheated oven 30 minutes or until it is soft. Remove it from the oven and set aside to cool slightly.
Purée cannellini beans in the bowl of a food processor. Add roasted garlic, the garlic-infused olive oil, salt, and white pepper; purée until the mixture is smooth.
Spoon the mixture into a 2 ½-cup soufflé dish. To garnish, spoon capers or chopped black olives around the edge of the bean purée. Serve with assorted cracker breads.
Recipe makes approximately 2 ½ cups purée.
Category: Appetizers