New Recipe

 

White Bean Purée with Garlic Vinaigrette and Croutes
6 servings

 

 

For dressing:
1 tsp. Dijon mustard

1 tsp. Oliver’s Fig Balsamic Vinegar

3 Tbls.   Oliver’s Roasted Garlic Extra-Virgin Olive Oil

 

For bean purée:

1 Can Cannellini beans, rinsed and drained
1 tsp. minced thyme
2 Slices firm white sandwich bread, crusts removed
1/3 Cup heavy cream
2 Tbls    Oliver’s Tuscan Herb Extra-Virgin Olive Oil
1 Cup warm chicken or vegetable stock
Accompaniment: toasted baguette slices (croûtes)
 

Special equipment: a food mill fitted with large-holed disk or food processor

 

Make dressing:

Whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.

Make bean purée:

Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread or puree in food processor, then stir in thyme and oil. Add warm stock 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper. Serve warm with vinaigrette spooned over purée.
 

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August 22, 2012
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