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Appetizer
4 - 6 servings
20 minutes
1 hour
Melissa’s Corporate Chefs
An easy appetizer topping. You may wish to make extra roasted garlic and use in your cooking, too. Just keep refrigerated.
1 can Cannellini beans, rinsed and drained
1 whole Elephant 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 Darkloom tomatoes, seeded and diced
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.
Elephant Garlic is really not true garlic, but a member of the leek family. This will have good flavor, but not yield garlic breath!
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