Christy Rost
celebrating home and family

Cracker Bread With White Bean And Roasted Garlic Purée

| Christy Rost
  • 2 heads garlic, peeled
  • 1/4 cup olive oil
  • 2 19-ounce cans cannellini beans, drained and rinsed
  • 1/2 teaspoon coarse salt
  • 1/4 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.

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