This spread is slightly reminiscent of the confits I used to eat as an omnivore. It has a “fatty” consistency and a robust taste. This spread is perfect as a snack or as an amuse-gueule at a dinner party. I also brought it for a potluck lunch, everybody loves it and it’s über simple to make. I used Fruit Bliss® Turkish Tomato Halves, because I think they are the best and juiciest out there, but any sun-dried tomato could do.
- 1 can cannellini beans, rinsed and drained
- 2 cloves garlic, minced
- 1 tablespoon minced rosemary, packed
- Olive oil, to taste
- 1/3 cup Fruit Bliss® Tomato Halves, minced
- Juice from ½ lemon, or to taste
- Sea salt and pepper, to taste
In a large mortar and pestle, purée the garlic with a little bit of salt. Add the beans and the rosemary and continue puréeing until you get the desired consistency. We like some beans to be whole, so we purée for about 30 seconds. Add the rest of the ingredients. Give the mixture a nice stir and serve with toasted crusty bread and/or greens. Bon appétit!