White Bean and Olive Spread on a Crostini
Recipe: #6937
November 12, 2012
Categories: Beans, Lemon, Garlic, Appetizers, Mediterranean, 5-Minute Prep, Potluck, Sunday Dinner, Heart Healthy, Kosher, No Eggs, Vegan, Vegetarian, more
"So easy to make. I prefer this over toasted baguettes as a side dish or appetizer; and especially served with soup for a light dinner or lunch. But this also makes a fantastic dip as well. Best made a couple of hours ahead of time."
Original is 6-12 servings
Ingredients
Nutritional
- Serving Size: 1 (91.7 g)
- Calories 44.6
- Total Fat - 1.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 5.7 mg
- Sodium - 140.1 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1 g
- Sugars - 0.8 g
- Protein - 3.7 g
- Calcium - 28.6 mg
- Iron - 0.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beans ... First, make sure to drain and rinse your beans. Then, add them to a bowl and using the back of a fork, slightly mash them up. I like to keep some texture, but mash until you get the texture you like.
Step 2
Olives ... For these you can really use any mix that you like. If your store has an olive bar, you can get a really nice combination; but, I prefer to get a variety of jars and make my own mix. Besides, I use olives often; so, any extras are always a good thing. Now, you can slice or chop your olives, but I "squish" them - just between my index finger and thumb. It releases the oils and you end up with a rough, broken up olive vs a perfectly sliced one. A fellow chef taught me that trick, and I love the end result.
Step 3
Finish ... Add the olives, lemon zest and juice, garlic, fresh herbs, red pepper flakes, olive oil and a pinch of black pepper. Mix to combine. At this point, you can add a bit more lemon or pepper to your liking. Cover with plastic wrap and refrigerate at least an hour before serving.
Step 4
Serve ... I like this on toasted baguette slices; or, you serve with crackers as a dip. ENJOY!
Tips
No special items needed.
0 Reviews
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