Serves 8 to 10 2 cloves garlic 1/4 cup olive oil 2 15-ounce cans canellini beans, drained and rinsed Juice of 1/2 lemon 1 sprig rosemary 1/3 to 1/2 cup olive oil 1 tablespoon white balsamic Salt and pepper, to taste 1 rustic wheat loaf, sliced In a small saucepan, cook garlic and oil over low heat until garlic is lightly browned and softened, about 10 minutes. In a food processor, combine roasted garlic, beans, lemon juice and rosemary and pulse to combine. With the food processor running, slowly add olive oil until a smooth creamy consistency is reached. Add balsamic, season to taste with salt and pepper, and pulse one more time to combine. Serve with slices of grilled or toasted bread. Dip can be made one day in advance and refrigerated in an airtight container. ROASTED GARLIC & WHITE BEAN CROSTINI
SWEET PAUL . HOLIDAY 2010 | 85
