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.
Peter works for food52 and thinks up ways to make the website better.
I love your Mediterranean twist on layered bean dip! I bet this is delicious.