Warm Sun-Dried Tomato Cannellini Dip

Name: Warm Sun-Dried Tomato Cannellini Dip with Garlic Toasts
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: unit(s) Cannellini Beans; unit(s) Garlic, cloves; cup Sun-Dried Tomato Pesto; tbsp Red Wine Vinegar; unit(s) Ciabatta Roll; g Garlic Salt; g Pine Nuts; g Chives; 1 tbsp Oil*

with Garlic Toasts

Get Up To 20 Free Meals + Free Sides for Life

Here's a starter that is the full package! Fibre-rich creamy cannellini beans and sun-dried tomato pesto are a perfect meal-starting dish. Sprinkled with toasted pine nuts and a glug of your best olive oil, will make this the perfect dip!

Allergens:

Milk

•Wheat

•Barley

•Pine nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

unit(s)

Cannellini Beans

unit(s)

Garlic, cloves

cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

tbsp

Red Wine Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Pine Nuts

(Contains: Pine nuts May contain traces of: Tree nuts)

Chives

Not included in your delivery

1 tbsp

Oil*

Nutrition Values

Calories390 kcal

Fat19 g

Saturated Fat3 g

Carbohydrate46 g

Sugar2 g

Dietary Fiber8 g

Protein13 g

Cholesterol0 mg

Sodium690 mg

Trans Fat0.1 g

Potassium450 mg

Calcium100 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Non-Stick Pan

•Small Bowl

•Potato Masher

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Silicone Brush

•Baking Sheet

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.

Add 1/2 tbsp tbsp oil to the same pot, then garlic. Cook for 1 min, until fragrant.
Add beans, 1/4 cup water and pesto. Cook for 2-3 min, until beans are warmed through.
Remove the pan from heat. With a potato masher, carefully mash bean mixture, until mixture is well combined and slightly chunky.
Add half the vinegar and half the chives to bean mixture. Season with 1/4 tsp garlic salt and pepper, then stir to combine.

To an unlined baking sheet, arrange ciabatta slices in a single layer. Brush cut-sides with 1/2 tbsp oil. Season with 1/2 tsp garlic salt and pepper.
Bake in the middle of the oven 4-6 min, until golden and crisp. (TIP: Keep your eye on them so they don’t burn!)

Add remaining chives and 1/2 tbsp oil to the bowl with pine nuts. Stir to combine! (TIP: Use olive oil, if you have it!)
Put marinated beans in a bowl.
Spoon over pine nut mixture.
Serve crostini on the side for dipping.