Warm Sun-Dried Tomato and Cannellini Bean Dip
Serves 4 | with Garlic Toasts
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Pine nuts • Red wine vinegar • Chives • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Cannellini Beans
2 unit(s)
Garlic, cloves
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
½ tbsp
Red Wine Vinegar
(May contain traces of: Soy, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Wheat)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Walnuts, Oats, Rye, Triticale)
2 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Mustard, Tree nuts, Sesame, Wheat, Triticale, Peanuts)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Tree nuts)
7 g
Chives
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Cut ciabatta into 1/2-inch slices.
- Thinly slice chives.
- Drain and rinse beans.
- Heat a medium pot over medium.
- When hot, add pine nuts to the dry pot. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To the same pot, add 1/2 tbsp oil, then garlic. Cook 1 min, until fragrant.
- Add beans, 1/4 cup water and pesto. Cook 2-3 min, until beans are warmed through.
- Remove the pan from heat. With a potato masher, carefully mash bean mixture, until well-combined and slightly chunky.
- To bean mixture, add half the vinegar and half the chives. Season with 1/4 tsp garlic salt and pepper, then stir to combine.
- On an unlined baking sheet, arrange ciabatta slices in a single layer. Brush with 1/2 tbsp oil. Season with 1/2 tsp garlic salt and pepper.
- Toast in the middle of the oven 4-6 min, until golden and crisp. (TIP: Keep your eye on them so they don’t burn!)
- To the bowl with pine nuts, add remaining chives and 1/2 tbsp oil . Stir to combine. (TIP: Use olive oil, if you have it!)
- Put marinated beans in a bowl.
- Spoon pine nut mixture over top.
- Serve crostini on the side for dipping.
