Cannellini Bean Spread
1 (19-ounce) can cannellini beans, drained and rinsed
1 garlic clove, peeled and minced
1/8 cup chopped chives
1/8 cup minced carrot
1 Tbsp fresh lemon juice
1 Tbsp Extra Virgin Olive Oil (more or less depending on desired consistency)
1/8 cup Aged Asiago (or Grana Padano)
1 tsp fresh rosemary
Pinch Sea Salt
Pinch White pepper (adds some spice and doesn't discolor the spread)

Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread.

Toss all the ingredients into a food processor and blend to your desired consistency. As noted above, this spread with toasted bread should be enough to keep your guests at bay while you slave over their next meal.

Serving Suggestions and Tips: A nice Piemontese white sounds nice with this: Arneis or a Gavi.
Posted by Pat on October 10, 2008 4:36 PM

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