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)
Directions
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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By Chef #1211822
on February 28, 2011
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My overall rating of 5 stars is because you should know the salt content of canned vegetables. If you know this (just like salted butter, you should adjust the amount of salt you add because of the salt in the canned veggies. I, personally don't have a problem with salt, because I like it. Just sayin'.
By maureen price
bayville, nj
on November 05, 2009
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As with other commentors, way too much salt. I used only 1/2 teaspoon and that was just right!
By uraFoodie
FL
on August 29, 2009
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I did cut back on the salt, but my husband and I felt that it needed another flavor to make this a fab dip. The ingredient is.....Fresh grated Parm cheese. I served it in a bowl with a little cheese grated over the top, and a sprig of rosemary. Other than that this recipe is perfect.
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