CANNELLINI BEAN SPREAD
I got the inspiration for this starter years ago at a local restaurant called Eno Terra. Rather than serving bread with olive oil, this restaurant brought out a basket of bread with a side of bean spread. It was so simple yet delicious and an ingenious alternative to a more traditional starter. Reminiscent of hummus minus the Greek flavors, this is a refreshing and light starter your guests will gobble up in no time. It takes hardly no time to prep leaving you plenty of time to tame the other star dishes.
- Cannellini Beans (12 oz)
- Lemon (1/2)
- Italian Parsley (1 tbsp)
- Garlic Clove (1)
- Thyme (1 sprig)
- Olive Oil
- Salt + Pepper
- Pre-heat oven or toaster oven to 375 F. If you’re multi-tasking through multiple dishes like me, you’ll likely already have an oven pre-heated.
- Thinly slice the baguette crosswise into 1/4 inch slices. Brush one side with olive oil. Pop the baguettes into your oven while you make the spread.
- If using canned beans, make sure you drain and rinse the beans thoroughly.
- Using a food processor, blend together the beans, chopped parsley, lemon zest and juice, thyme, and chopped garlic. Season with salt + pepper.
- As you blend the ingredients, slowly drizzle in the olive oil until you get a nice consistent texture. Taste as you go along and add more salt + pepper as needed.
- Plating: Coat the oiled side of the baguette with the bean spread or serve the toasted baguettes with a side of spread.