Ingredients: |
Ingredients: 2 cups Great Northern or cannellini beans, soaked overnight in 6 cups of water to cover and 1 teaspoon baking soda
1 bay leaf
1 teaspoon pesto (or dried basil of you don't have pesto)
2 teaspoons freshly squeezed lime juice
1 clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
1 whole grain baguette
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Directions: |
Directions:Note: Do not drain the water that the beans have been soaking in overnight. Bring it to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.
1. Preheat the broiler.
2. Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
3. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
4. Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve. |
Personal
Notes: |
Personal
Notes: When thinking of great taste accompaniments to bread, challenge the butter and olive oil and balsamic vinegar routine with this herby spread. This is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches. If you need gluten free, simply dip your favorite fresh veggies instead of bread.
Plan one day in advance in order to soak the beans overnight. You also have the option of using canned beans if you're really pressed for time.
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This recipe for White Bean Dip/Spread is from