A lot of my inspirations come from simply trying new foods while eating out. I had a cannellini bean dip similar to the one here at Supper restaurant, which is a nice Italian option in in Manhattan’s East Village. I was amazed at the flavors that came from such simple ingredients.
I added some kalamata olives to the dish to create more of a tapenade, as the salty olive flavor enhances the mild flavor of the beans. I also added basil to this recipe, but fresh flat-leaf parsley is also a nice alternative. This is a perfect antipasto complement to a cheese and cured meat platter.
- • ¼ cup of extra virgin olive oil
- • 2 garlic cloves, minced
- • ¼ teaspoon chili flakes
- • 1 can cannellini beans, rinsed
- • ½ cup pitted kalamata olives, coarsely chopped
- • 2 tablespoons fresh basil (or flat-leaf parsley), roughly chopped
- • ¼ teaspoon onion salt
- • 2 tablespoons lemon juice
- • 1 teaspoon lemon zest
- • Salt and fresh ground pepper
- • 1 baguette, sliced in an angle
- 1. Heat the olive oil in a small pot and then toss in the garlic to release the flavors. Sauté for a few minutes, being careful not to burn the garlic. Turn off the stove and add the chili flakes while the oil is still hot.
- 2. In a medium-size bowl toss the remaining ingredients together with the oil-sauté mixture to complete the tapenade.
- 3. Cut the bread at an angle, and serve raw or toasted topped with the cannellini bean tapenade.