Tuscan Bean Dip
- 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)
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
baguette, garlic, kosher salt, extravirgin olive oil, rosemary, red pepper, cannellini beans, vegetables
Taken from www.foodnetwork.com/recipes/food-network-kitchens/tuscan-bean-dip-recipe.html (may not work)