Tuscan Bean Dip

Name: Tuscan Bean Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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)

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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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)

Directions

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29m Easy 95%

CLASS

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.