It’s Whine Wednesday again, and tonight’s theme has evolved into something rather Italian straight up with antipasti, cheeses, olives, salami, wine, lasagna and bread!
My contribution is a White Bean Spread with Rosemary for bruschetta. Bruschetta isn’t always made with tomatoes and basil, you know? This is an easy and flavorful appetizer that is also vegan/vegetarian. Serve on top of crusty loaf country bread, (not baguette people - that’s just wrong!), that has been rubbed with a little garlic and brushed with olive oil. That’s how it’s done, folks!
Bruschetta dates back to the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato.
Also, please pronounce bruschetta correctly. It’s brus-ketta, not bru-shetta. That has always been a pet peeve of mine.
Bruschetta Recipe with White Bean and Rosemary Spread
Serves about 12
- 2 15-ounce can of white beans (cannellini)
- 3 1/2 Tbs olive oil
- 2 Tbs water
- juice from half a lemon
- 2 garlic cloves, crushed
- 3/4 tsp sea salt
- 1/8 tsp ground
- 1/8 tsp ancho chili pepper
- 2 Tbs chopped fresh rosemary
In a food processor, process two thirds of the beans, olive oil, the water, lemon juice, garlic, salt, and pepper until smooth, about 10 seconds. Add the remaining beans and the rosemary and pulse until incorporated, but not smooth. Taste and adjust seasoning as desired.
This recipe would also make a great dip for raw veggies as well.
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