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1 (15 ounce) can of cannellini beans, rinsed and drained
2 cloves of garlic
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4-6 large basil leaves
1/4 cup olive oil, 3 tablespoons olive oil, plus extra for drizzling on top
Handful of pine nuts, toasted
Combine 1/4 cup olive oil with 3-4 large basil leaves in food processor and pulse until basil is chopped. Salt to taste. Set aside.
Combine beans, garlic, lemon juice, 2-3 basil leaves, salt and pepper
in the bowl of a food processor. Pulse a couple of times until the
mixture is combined. Add in the 3 tablespoons of olive oil
while the machine is still running. Process until the mixture is smooth.
If the mixture appears to be too thick, add water or olive oil 1 teaspoon at a time until desired thickness is achieved. Top with toasted pine nuts and basil oil.
If the mixture appears to be too thick, add water or olive oil 1 teaspoon at a time until desired thickness is achieved. Top with toasted pine nuts and basil oil.
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Bruschetta
6 plum tomatoes, diced
1 clove garlic, finely chopped
4 tablespoons extra-virgin olive oil
4 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
1/4 cup fresh basil leaves, sliced into ribbons
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaves, sliced into ribbons
1 tablespoon balsamic vinegar
Add the tomatoes, garlic, extra-virgin olive oil, red
pepper flakes, basil and balsamic vinegar to a bowl. Season with salt
and pepper. Let sit at room temperature or in refrigerator until ready to serve. Spoon mixture onto toasted baguette slices.
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1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon salt
1/4 cup olive oil
Mix all dry ingredients, spoon onto shallow dish, and pour oil over mixture. Serve with French or Italian bread.
Recipe (adapted from here)
This mixture is based on the herb oil that is served at Carrabba's Italian Grill. It is a staple in my house. I make it in bulk (about 2 tablespoons of each dry ingredient) and store it in an airtight container for months. It makes serving this a snap because I just add oil and it's done! I love to serve this with foccacia or ciabatta and wine. It's perfect to serve my husband while he waits for me to finish making dinner or to munch on while I'm cooking!
Buon appetito!
*Linking up today with Ashley and Jessica
Hey there! Here from the Blog Hop and am now following you via Bloglovin'! I hope you'll get a chance to check me out! You can find me here:
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http://www.bloglovin.com/blog/3718883
- croppedstories@gmail.com
Oh I love Italian! Especially bruschetta. Thanks for linking up at Foodie Friday
ReplyDeleteI'm so glad you remembered to come to our party... I make very similar dishes and I really appreciate you sharing your wonderful Italian fare.. please come back again...loving that hummus.
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