Cannellini Bean, Tomato, and Basil Dip

Oh – this is only the most delicious and simple thing ever. No biggie.


One night Gardner had a late meeting, and I was just about to starve trying to wait for him to get home for dinner…. instead of reaching for the Nutella jar (another favorite), I tried to recreate a vague and distant memory – an antipasto that I first had in Italy, and then again at a superb Italian place in Charlotte, NC.

I knew it centered around cannellini beans…and I remembered it was oily…but that’s really all I was certain of…

So – in a bowl, I threw together 1 can of cannellini beans (well rinsed and drained), a diced tomato, several leaves of basil (chiffonade/chopped), salt and pepper, and 1 glove of garlic (chopped). Then, I drizzled LOTS of olive oil on top – like maybe 1/4 cup. I mixed it all up, and devoured it…except I saved a little for Gardner to show him my masterpiece.

For dipping, I cut several slices of baguette, drizzled them with olive oil, and baked them at 350 degrees for about 10 minutes…until they were nice and crispy, and lightly browned… SO GOOD.

This required no special genius on my part…and really the recipe is quite simple… frugal, too! Everyone knows that basil and tomato go well together, and the garlic/olive oil/cannellini beans…that just makes it extra good.

We’ve been trying not to eat this every night…but it’s tempting, and we are having trouble. Try it – and let us know what you think!

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