Bean Dip with Roasted Tomatoes
6 portions
10mThis is the kind of appetizer that takes over a room. Serve with a big loaf of fresh bread. I recommend my overnight focaccia.
What you will need
1 pt. Cherry Tomatoes
1/4 cup Olive Oil
Salt
Black Pepper
2 cloves Garlic
1 Lemon
15 oz. White Beans
2 fillets Anchovies
5 oz. Pitted Kalamata Olives
a pinch of Chili Flakes, optional
1/2 bunch Parsley
(Nutritional facts 206 calories, 7.26 g fat, 25.94 g carbohydrates, 10.69 g protein, 4 mg cholesterol, 520 mg sodium)How to cook
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Preheat oven to 450°F
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Wash the cherry tomatoes. Arrange them on a baking sheet lined with parchment or a silicone mat.
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Coat in olive oil.
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Season with a dusting of salt and pepper.
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Send the tomatoes to the oven. Set a timer for 20 minutes. Continue preparing the rest of the dish while the tomatoes cook.
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Peel garlic cloves and chop or grate to a fine paste.
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Squeeze the juice from the lemon into the hopper of a food processor.
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Add the crushed garlic.
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Strain and rinse the beans. Add them to the food processor.
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Add the olive oil. Blend until smooth.
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Add a little salt as needed.
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Chop up the anchovy fillets.
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Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.
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Add the chopped parsley.
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Place the olives in a mixing bowl.
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Add the chopped anchovies.
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Add a little salt and pepper.
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For a little heat, add a pinch of chili flake. Feel free to skip this if you're not a fan of spicy.
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When the tomatoes are finished roasting, slide them all into the bowl and toss with the parsley and anchovies.
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To serve, spread the bean puree out on a platter. Top with the roasted tomato salad.
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