Warm White Bean and Roasted Garlic Dip

Ingredients

• 3 cups cooked white beans, rinsed and well drained
• 1 head roasted garlic, cloves removed from peels
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced mixed fresh herbs, such as thyme, marjoram, oregano and rosemary
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon red wine vinegar
• 3 tablespoons grated or shaved Parmesan, for garnishing
• Sea salt, for garnishing

Directions

Crostini, for serving, recipe follows

In the bowl of a food processor, combine the beans, the roasted garlic, olive oil, 2 teaspoons of the herbs, salt, pepper, cayenne, and red wine vinegar and process until smooth, stopping to scrape down the sides of the bowl, as necessary. (If the dip seems too thick, thin with a bit of chicken broth or water.) Transfer to a saucepan and heat gently over low heat until warm. (Dip may also be served at room temperature if desired.) Transfer to a shallow serving bowl or wide rimmed plate, smooth the top with the back of a spoon. Garnish with Parmesan, and salt and pepper. Serve with Crostini.

French Bread Crostini:

• 1 (18-inch) loaf French baguette or ficelle
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 325 degrees F.

Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.

Serve with dips of choice.