Never Spread Too Thin: Cannellini Bean Paste with Crostini


Last month, my cousins Sandra and Erika took me to Bocca di Bacco. The bread came with a delicious white bean paste/dip that I was determined to recreate. Full disclosure: I think I nailed it. šŸ™‚
I had some leftover French bread after making croutons for my Caesar salad, so I sliced it up, brushed it with olive oil, and grilled it… Nothing goes with a solid spread like toasty Crostini.

1 can Cannellini beans
1/4 cup + more olive oil
1 clove garlic
1/4 tsp coarse salt

Drain cannellini beans and place them in a food processor with the garlic, salt, and a drizzle of olive oil. Pulse the processor until paste is unified. Place in a bowl and drizzle 1/4 cup olive oil over the top. Ready to serve with crostini or with crackers.
* I like to finely chop the garlic before adding it t the processor to ensure I don’t get any big chunks in the paste.


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