Makes 12 servings – courtesy of Ohio Farm Bureau Federation
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 tablespoon each chopped fresh rosemary, thyme and sage
- Pinch of hot red pepper flakes
- 1 15-ounce can cannellini beans, drained, reserve liquid
- 1 tablespoon tomato paste
- Salt, to taste
- 2 tablespoons finely diced red onion
- Freshly ground black pepper
- 12 ½-inch thick slices French bread, toasted both sides
- Extra virgin olive oil, for drizzling
- Heat the olive oil and butter in a medium sauté pan. Add the garlic, herbs and hot pepper flakes. Sauté over low heat for several minutes. Add the beans, tomato paste and salt to taste. Cook over medium-low heat for 5 minutes using a wooden spoon to crush the beans into a coarse mash.*
- Arrange the toasted bread on a large serving platter and drizzle lightly with olive oil.
- Spoon the mashed beans on the bread, sprinkle with red onion and top with a few drops of olive oil.
* If a smoother texture is preferred, place the mash into a food processor and process until smooth. If the texture seems dry, add a little of the reserved liquid to achieve a creamy texture.
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
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