|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.