zoom Aperitifs - cannellini dip, figs with prosciutto, antipasto, ricotta bruschetta

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cannellini bean, rosemary & garlic dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Cannellini bean, rosemary & garlic dip

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 6 - 8


    2 tbsp extra virgin olive oil, plus extra to drizzle
    1 large clove garlic, finely chopped
    1 tsp finely chopped fresh rosemary, plus 1 sprig to garnish
    400g can cannellini beans, drained and rinsed
    Juice of ½ lemon
    1 tbsp crème fraîche
    Crusty bread and salted butter, to serve


    1. Heat the oil in a sauté pan and fry the garlic and rosemary for 1 minute, until just starting to turn golden.

    2. Add the beans, season, then simmer for 8 minutes. Add the lemon juice, then mash to a purée with a fork. Fold through the crème fraîche and check the seasoning.

    3. Spoon into a bowl, drizzle with oil and grind over a little black pepper. Garnish with the reserved rosemary spring and serve warm or at room temperature with bread and salted butter.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    Make these fig bites vegetarian by replacing the prosciutto with pieces of torn buffalo mozzarella.



    Average user rating

    0 stars