Thursday, November 11, 2010

White Bean Dip with Ciabatta Toast

I am always looking for new dips to serve when I have company. My home seems to be the gathering place for most of my family and it is always nice to have an assortment of quick dips to serve if you have last minute company. This dip was so quick and easy. I am sure that this will become one of my go to dips in the future.

White Bean Dip with Ciabatta Toast

  • 1 loaf ciabatta bread
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup loosely packed parsley leaves
  • salt & pepper to taste
Preheat the oven to 400 degrees

Remove the beans from the can and into a strainer. Rinse under cold water.

Put everything but the salt and pepper in a food processor and pulse until it is pureed. Season with the salt and pepper to taste and transfer to a small bowl.

Slice the ciabatta bread and lay flat on a baking sheet.

Brush with a little olive oil and bake in the oven just until it is starting to toast but is not brown, about 4-5 minutes.

Remove the toast from the oven and rub all of the slices with a clove of garlic.

Season with a sprinkle of kosher salt, pepper and a little cayenne pepper (unless you don't like spicy which case you can omit this). Finish it off with a little chopped fresh parsley and shredded parmesan cheese and return to the oven for 2-3 minutes or just long enough for the cheese to melt.

Serve with the bean dip.

Source: Giada De Laurentiis

1 comments: said...

it must be very tasty! I love that you add garlic on bread! :D

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