White Bean Dip With Toasted Baguette

• 1 15 ounce can cannellini beans
• 1 clove garlic
• 1-2 anchovy filets
• 2 tablespoons basil oil or pesto
• 1/2 cup roasted tomatoes, chopped (I roasted roma tomatoes in a 350 degree oven for about 40 minutes)
• 2 tablespoons calamata olives, sliced
• 1 tablespoon toasted pine nuts
• 1 tablespoon shredded parmesan
• toasted baguette slices

1. Drain the cannellini beans, reserving the liquid.
2. Puree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
3. Pour the pureed beans onto a deep serving plate.
4. Top the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
5. Serve with toasted baguette slices.

cannellini beans, clove garlic, anchovy filets, basil oil, tomatoes, calamata olives, nuts, parmesan, baguette slices

Taken from food52.com/recipes/3153-white-bean-dip-with-toasted-baguette (may not work)