- Rating:
- Servings:
- 6
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Debbi Dubbs
Ingredients
- 1 can Cannellini Beans rinsed and drained
- 1 whole Rocambole Garlic
- 2 tablespoons Olive Oil
- 1 tablespoon Sage chopped
- 1 tablespoon Rosemary chopped
- 2 tablespoons Organic Lemon juice freshly squeezed
- Salt and Pepper to taste
- 1/2 cup Organic Tomatoes chopped
- Crostini
Directions
Preheat oven to 450°F. Cut top 1/3 off of the garlic and place in tin foil on a baking sheet. Drizzle with 1 tablespoon olive oil. Bake until garlic is very tender and golden brown, about 1 hour. Cool and peel garlic cloves.
Combine beans, roasted garlic, 1 tablespoon oil and lemon juice in processor. Process to a smooth paste. Thin, if necessary, with chicken broth to desired consistency. Season with salt and pepper. Spread onto lightly toasted crostini and garnish with tomatoes.
