by nannydeb
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nannydeb's Notes:
1 15 ounce can cannellini beans Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1-2 anchovy filets Ask a question about this ingredient
2 tablespoons basil oil or pesto Ask a question about this ingredient
1/2 cup roasted tomatoes, chopped (I roasted roma tomatoes in a 350 degree oven for about 40 minutes) Ask a question about this ingredient
2 tablespoons calamata olives, sliced Ask a question about this ingredient
1 tablespoon toasted pine nuts Ask a question about this ingredient
1 tablespoon shredded parmesan Ask a question about this ingredient
toasted baguette slices Ask a question about this ingredient
Drain the cannellini beans, reserving the liquid.
Ask a question about this stepPuree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
Ask a question about this stepPour the pureed beans onto a deep serving plate.
Ask a question about this stepTop the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
Ask a question about this stepServe with toasted baguette slices.
Ask a question about this stepSimple and delicious! I may make this tomorrow with a number of dips.Up here, it is go patriots. Never thought my son would be a football fan, but since he is, it will be party central here. Fans welcome...I will be cooking.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I love your Mediterranean twist on layered bean dip! I bet this is delicious.