I can’t resist the luscious bean dip drizzled with black olive puree that appears on the table with the basket of bread. The spread is served with crackers, bread, or focaccia, but I also like it with crostini or cut-up raw vegetables. Because I like it so much, I came up with my own version. It makes a great fast appetizer, since I always keep black olive paste and canned beans on hand (of course you can make it with cooked dried beans). Black olive paste is available in shops that specialize in Mediterranean foods and online.
Serves 6
INGREDIENTS:
- 1 (16-ounce) can cannellini beans or 2 cups cooked beans (see recipe) with some of their liquid
- 1 small garlic clove
- 3 tablespoons extra-virgin olive oil
- Salt
- 2 tablespoons chopped fresh parsley
- Crushed red pepper
- 1 tablespoon black olive paste
- 1 recipe Crostini (Olive Oil Toasts)
CROSTINI:
- 12 (½-inch-thick) slices rustic bread
- About 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- If using canned beans, drain them, reserving the liquid. Place the beans, garlic, and 2 tablespoons of the oil in a food processor and blend until smooth, adding some of the liquid as needed to make a smooth paste. Add salt to taste.
- Scrape the puree into a serving bowl. Sprinkle with the parsley and red pepper. Spoon the olive paste on top and swirl it in slightly for a marbleized look. Drizzle with the remaining tablespoon of oil.
- Serve with the crostini.
CROSTINI:
- Place a rack in the center of the oven and preheat the oven to 375°F.
- Arrange the bread in a single layer on a large baking sheet. Bake for 5 to 10 minutes, or until lightly browned and crisp. Remove from the oven.
- Brush the bread on one side with the olive oil. Serve hot or at room temperature.
