White Bean Spread

Recipe:

1/2 lb dry cannellini beans (soaked over night)
1 bay leaf
3 cloves garlic
1/2 cup olive oil
2 tsp fresh rosemary (chopped)
Juice of 1 lemon
Salt to taste

To serve:
Toasted crostini’s
EVOO

In a sauce pan cover beans with water and bay leaf and simmer until very soft (about 45 minutes to 1 hour). While beans are cooking add olive oil and garlic to a separate pan and cook on low heat until garlic is browned (remove from heat and set aside). When beans are strain and place in a food processor with the garlic, oil, rosemary, and lemon juice. Blend until desired smoothness if to thick drizzle more oil while blending until desired smoothness is reached. Adjust salt then scoop into a bowl. To serve place crostinis around the dish and drizzle EVOO over the top.