I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.
Ingredients
- 1 large or 2 small fennel bulbs, trimmed and cut into 1-inch pieces
- 2 to 3 Tbs. olive oil
- 2 cloves garlic, still in papery shell
- Salt and pepper to taste
- 3/4 cup olive oil
Crostini
- 1 baguette
- 6 Tbs. melted butter
Cannellini Bean Puree
- 2 cloves garlic, peeled and minced
- 2 1/2 cups cooked cannellini beans (white kidney beans), drained and rinsed
- 1 Tbs. fresh rosemary, chopped
- 1 Tbs. lemon juice, freshly squeezed
- 1/2 cup Parmigiano-Reggiano cheese, grated
Directions
Preheat the oven to 400º. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30 to 40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.
Crostini
Slice the baguette on a slight diagonal into thin slices. Brush slices with melted butter and place on a wire rack on a baking sheet. Bake at 400º for 8 to 10 minutes until golden. Remove from the oven and cool on the wire rack.
Cannellini Bean Puree
In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.
In a food processor combine the garlic bean mixture, cannellini beans, fennel, roasted garlic, lemon juice, remaining 1/4 cup olive oil and all but 3 Tbs. of the Parmigiano-Reggiano. Puree until smooth.
Raise oven temp to 450º. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15 to 20 minutes.
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