Cannellini Bean Spread
Prep: 15 minutes
Serves:Makes 5-6 cups
By Chef Kevin Dun
Many of Chef Kevin's gourmet recipes involve several steps and quite a bit of preparation time. This one is quick and easy and tastes wonderful!
- 4 cups canned cannellini beans, drained and well rinsed
- 1 tbsp fresh rosemary, chopped
- 2 tbsp roasted garlic
- 1 ounce balsamic vinegar
- 1/2 cup roasted red bell pepper, finely diced
- 3 shallots, roasted in aluminum foil, whole and un-skinned, until tender
- 1/2 cup vegetable stock
- salt and pepper to taste
Place 3 cups of the beans in a food processor with the vegetable stock, rosemary, roasted garlic, balsamic vinegar and roasted shallots. Process until smooth. Add the remaining beans and the roasted bell pepper and process briefly. Place in a bowl and season with salt and pepper. Refrigerate for at least one day to allow flavors to blend. Warm gently and spread on bruschetta, topped with diced tomatoes and slivered basil.
Hint: To roast shallots, wrap them in foil, roast in an oven at 400 degrees until tender, then cut off the ends and squeeze out the inside. To roast garlic, place the whole unpeeled head in a baking dish, add a small amount of vegetable stock, cover the dish with foil, and roast at 400 degrees for 1 hour and 15 minutes. Allow to cool slightly, then cut off the top of each head, invert the garlic and just press out the insides into a bowl. The roasted garlic will keep in the refrigerator for about a week.