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White Bean and Roasted Rocambole Garlic Crostini
By Chef Ida Rodriguez


1 can Cannellini Beans rinsed and drained
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


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.