• Rosangela Atte

WARM CANNELLINI DIP

Easy, delicious appie and chances are, you already have all the ingredients in your pantry!

I cooked the cannellini from scratch, but canned will work just as well!

Do not rinse the beans and reserve the aquafaba (cooking liquid)


INGREDIENTS

•1 cup cooked cannellini beans

•1/2 cup of cooking liquid

•1/4 cup EVOO

•3 garlic cloves

•1/4 tsp chili pepper flakes

•1 small rosemary sprig

• Salt to taste

•1 baguette


METHOD

1. Add 2-3 tbsp of oil and 1 minced garlic clove to a pan on medium heat

2. Stir for a few seconds then add chili flakes and rosemary

3. Add beans and their liquid to the pan and cook until liquid becomes thick

4. Season with salt

5. Place beans in a blender with 1/2 of the remaining oil and puree (add more cooking liquid if necessary)

6. Slice baguette, drizzle with EVOO and toast until golden brown

7. Thinly slice the 2 remaining garlic cloves and gently cook them in the remaining oil until soft and golden

8. Pour bean pureé in a nice bowl, drizzle with the garlic oil, sprinkle with chili flakes and garnish with a small rosemary sprig

9. Serve on crostini

Buon Appetito Amici!


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