I’m always looking for a light and easy appetizer to serve before my dinner parties. One that guests will enjoy and one that will not fill them up. The Roasted Garlic and White Bean Dip below seems to fill the bill rather nicely. it is light, luscious, and delicious!

I have made a white bean dip before for many of my picnic outings, but they are denser, spicier concoctions meant to be served with vegetables and chips. Although the recipe below would probably be lovely with carrots or celery, my preferred method of delivery from plate to mouth is soft warm pita bread, cut into triangles.

In a simple recipe, good ingredients are key. My olive oils of choice are Iliada Kalamata Extra Virgin Olive Oil Golden Selection from Greece, and San Damiano Extra Virgin Olive Oil from Italy. I always use Morton’s Kosher salt when I cook. If you use another brand, i.e., Diamond, you may need to use a bit more salt, and if you use table salt or any salt that is finely ground, you may need to use less.

Roasted Garlic and White Bean Dip

 

 

 

 

 

 

 

 

• 1 head of garlic
• 2 teaspoons olive oil
• 1 19-ounce can cannellini beans, drained, rinsed and shaken dry
• ¼ cup very hot water
• ¼ cup olive oil
• juice from a ½ large lemon
• ½ teaspoon kosher salt
• Extra virgin olive oil
• Crispy prosciutto to taste
• Fresh rosemary leaves, finely minced
• Warm pita triangles

Discard the papery outer layers of the entire head of garlic, leaving the skins of the individual cloves of garlic intact and attached to the root end. Cut 1/4 to a 1/2 inch from the top of the garlic head, exposing the individual cloves. Place the garlic in a double layer of aluminum foil, drizzle the exposed cloves with a few teaspoons of olive oil, fold the aluminum foil over, up and around the head of garlic, sealing it completely, and place in a 375°F for approximately 20-30 minutes. (normally when you begin smelling the garlic baking it is ready. Remove from the oven and place on the counter to cool, at least thirty minutes.

Squeeze the roasted garlic cloves out of their skins, and into the bowl of a food processor. Add the cannellini beans and very hot water and puree until smooth. Add the lemon juice and olive oil, and 1/2 teaspoon of kosher salt. Blend until smooth and creamy.

Spoon bean mixture onto a pretty dinner plate, swirling the mixture to create hills and valleys. Sprinkle with crispy prosciutto and finely minced rosemary leaves.  Drizzle good olive oil into some of the valleys you have created in the mixture.  Serve with warm pita triangles.

To Crisp Prosciutto

Chop approximately 2 ounces of prosciutto (or more if you prefer) and place in a small, warmed non-stick frying pan.  Over medium heat stir-fry prosciutto till it is darkened and crispy.  Do not burn. Cool.