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Cannellini bean, rosemary & garlic dip
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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.
Make these fig bites vegetarian by replacing the prosciutto with pieces of torn buffalo mozzarella.
Typical values per serving:
To serve 6
This recipe was first published in August 2015.