White Bean Tapenade

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White Bean Tapenade

 

2 garlic cloves, unpeeled

1/2 teaspoon olive oil

1 15-oz. can cannellini beans, rinsed and drained

2 teaspoons 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 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.

 

 

 

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