White Bean and Pine Nut Spread:
1 head garlic (8-to-10 small bulbs or cloves)
One 19-oz. (550 mL) can white beans, drained, rinsed, and drained again, to equal about 2-¼ c. (see Note)
3 or 4 large fresh basil leaves (no substitutes)
3 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
½ tsp. walnut oil
Salt and pepper, to taste
⅓ c. toasted pine nuts
Baguette or small crackers
Remove 2 cloves from head of garlic; peel and set aside. With remaining cloves intact, roast garlic head in conventional oven (see Further Note). Squeeze slightly cooled roasted cloves into food processor. Add reserved cloves, well-drained beans, basil, olive oil, lemon juice, walnut oil, and seasonings. Whirl in processor until smooth. Manually stir in toasted pine nuts (see One More Note) and transfer to serving bowl. Serve with baguette or crackers. Yields 2 c. spread.
Note: Use cannellini, white navy, or white kidney beans.
Further Note: See Index for How to Roast a Head of Garlic.
One More Note: See Index for How to Toast Nuts.
Tomorrow: Blue Cheese Dip