Tuscan Bean And Olive Spread Recipes

TUSCAN BEAN DIP

Tuscan Bean Dip image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 teaspoons kosher salt, plus additional for seasoning
1/4 cup extra-virgin olive oil
2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
Pinch crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
Crisp vegetables, for dipping (optional)

Steps:

Preheat oven to 400 degrees F.
Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

TUSCAN WHITE BEAN SPREAD

Tuscan White Bean Spread image

Provided by Sandra Lee

Categories appetizer

Time 1h10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 (15-ounce) can no salt added organic navy beans
1/3 cup nonfat plain yogurt
1 teaspoon Italian seasoning
3 whole roasted garlic cloves, finely chopped
2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped
1/4 cup finely chopped fresh basil leaves
Salt and pepper

Steps:

Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

TUSCAN BEAN DIP

Tuscan Bean Dip image

This is a good, basic bean dip to serve to guests. I don't remember where I got this recipe but I've had it since the early 80's, when food processors became popular.

Provided by Hey Jude

Categories Onions

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 8

Ingredients

1 clove garlic
1/2 small onion, chopped
1/4 cup fresh parsley leaves
1 (15 ounce) can white kidney beans, drained
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 (4 ounce) jar diced pimentos, drained

Steps:

In a food processor with knife blade attached, process garlic, onion and parsley until finely chopped.
Add beans, lemon juice, pepper and salt; pulse until almost smooth.
Pour into serving bowl; stir in pimentos.
Refrigerate if not serving immediately Serve with toasted bread slices or raw vegetables.

TUSCAN CREAM CHEESE SPREAD

Tuscan Cream Cheese Spread image

A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices.

Provided by HOFFIUS

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Yield 6

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
⅓ cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
¼ cup chopped parsley
1 tablespoon chopped fresh chives

Steps:

In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
Add green onions, tomatoes, parsley and chives; gently mix together.
Refrigerate for several hours or overnight to blend flavors; serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 20.8 g, Cholesterol 82.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 11.4 g, SaturatedFat 16.6 g, Sodium 1092.3 mg, Sugar 3.5 g

THERMOMIX TUSCAN BEAN SPREAD

Thermomix Tuscan Bean Spread image

Make and share this Thermomix Tuscan Bean Spread recipe from Food.com.

Provided by Ex-Pat Mama

Categories Low Cholesterol

Time 35m

Yield 32 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic head
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 lemon juice, fresh squeezed is best
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon salt

Steps:

Prepare the garlic head for roasting: slice the top points of the cloves and remove the papery skin on the outside of the head. Place the garlic on a piece of foil. Drizzle a tablespoon of olive oil over all. Wrap loosely in foil and bake for 15 minutes at 350 degrees - or until golden brown. Carefully open the foil and allow the garlic to cool.
Combine all ingredients (including cooled garlic) in TM bowl. Mix 5 seconds/speed 5, or until desired thickness is reached.
Transfer to a serving bowl and serve immediately. Keeps in refrigerator for up to 4 days.

Nutrition Facts : Calories 51, Fat 1.9, SaturatedFat 0.3, Sodium 113.5, Carbohydrate 6.7, Fiber 1.4, Sugar 0.1, Protein 2

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