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White Bean

  • 2 cups cooked white beans (cannellini, Great Northern or marrow beans)
  • 1 to 3 garlic cloves, peeled (1 clove for subtle undertone, 3 cloves for prominent garlic flavor)
  • 1/4 cup extra virgin olive oil
  • Grated rind of 2 lemons, or 2 tablespoons lemon juice
  • 2 teaspoons minced fresh rosemary or thyme
  • Salt and pepper to taste
  • 6 cloves garlic
  • Extra virgin olive oil
  • Garnish: Choice of artisan salt, fresh rosemary or thyme, grilled red pepper strips, sliced black Mediterranean olives (not canned olive slices, which have little flavor)

Soak 2 cups dried white beans overnight in cold water. Drain and add to a large saucepan. Cover with 3 inches of water. Add 2 bay leaves if desired. Bring to a boil, cover, and simmer until very tender, 1 to 1-1/2 hours.  Drain the beans; cool.

Add cooked beans, garlic and a large pinch of salt to food processor. Process on low, and pour olive oil in a steady stream through the feed tube. When making recipe for the first time, you can start with one clove of garlic, purée mixture, then taste to see if more is desired. Remember that the flavor will become stronger over time, as the garlic integrates into the mixture.

Remove bowl from the food processor. With a long-handled spoon, mix in lemon zest and herbs. Adjust seasoning with salt and fresh-ground pepper. If a thinner dip is desired, add an additional tablespoon of olive oil. For more thinning, add a tablespoon of water.

Quickly swipe a cut clove of fresh garlic across each piece of bread and drizzle with 1/4 teaspoon olive oil.
Spread with white bean purée. Garnish and serve.

The dip can be served immediately, but will benefit from a few hours in the refrigerator to let the ingredients marry.

Variations: After you’ve made the basic recipe, try variations with your favorite flavors: anchovy, basil, chive, green or black olive, jalapeño, parsley, roasted red peppers, sundried tomato, etc.

From: http://www.thenibble.com/zine/archives/cool-beans3.asp#bruschetta

Mixed Olive Tapenade

  • 1  cup  kalamata olives, pitted (about 4 ounces)
  • 1  cup  green olives, pitted (about 4 ounces)
  • 1  tablespoon  chopped fresh flat-leaf parsley
  • 1  tablespoon  capers, rinsed and drained
  • 2  teaspoons  chopped fresh thyme
  • 1  teaspoon  grated lemon rind
  • 1/4  teaspoon  freshly ground black pepper
  • 10  oil-cured olives, pitted (about 1 ounce)
  • 3  canned anchovy fillets (about 1/4 ounce)
  • 1  garlic clove, chopped

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

Yield: 16 servings (serving size: about 2 tablespoons)

From: Domenica Marchetti/Krista, Cooking Light, NOVEMBER 2005


Goat Cheese

  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  chopped fresh herbs, such as dill, parsley, or basil
  • Toasted country or other bread
  • Goat cheese

Add the balsamic vinegar and herbs to the Basic Vinaigrette. Drizzle over slices of toasted country or other bread and spread with goat cheese. Finish with another drizzle of vinaigrette.

Yield: Makes 6 servings

From: Frank Mentasana, Real Simple, JULY 2005


Bruschetta Recipe

  • Toppings from above
  • Loaf of French or Italian bread
  • Garnish: Choice of artisan salt, fresh rosemary or thyme, grilled red pepper strips, sliced black Mediterranean olives (not canned olive slices, which have little flavor)

Cut bread into slices, approximately one-inch thick by three inches long. Toast or grill until light brown.

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