| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |
Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, Feta cheese and an assortment of olives.
White Bean Tapenade
- 2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons fresh lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves
- Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
- Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
- Thinly slice or mince sage leaves; fold into tapanade. Taste to adjust seasonings, add salt or pepper as needed.
Serves 12.
Nutrition Facts:
Calories 50 calories
Protein 1 grams
Fat 2 grams
Sodium 100 milligrams
Cholesterol 0 milligramsRecipe provided courtesy of Pork: The Other White Meat.
|||
Save this Recipe on Delicious |||
![]()
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store | Copyright © 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating