Guardar This White Bean and Roasted Garlic Spread for Sourdough Toast is a creamy, savory delight that brings a touch of Mediterranean flair to your table. The sweet notes of slow-roasted garlic meld perfectly with protein-packed cannellini beans, creating a sophisticated topping that is as nutritious as it is flavorful.
Guardar Roasting a whole head of garlic is a simple culinary trick that transforms sharp, pungent cloves into a spreadable treat. When combined with fresh thyme and lemon, this mixture becomes a gourmet staple that makes simple sourdough toast feel like a special meal.
Ingredients
- For the Spread
- 1 head garlic
- 2 tablespoons olive oil, divided
- 1 can (15 oz/400 g) cannellini beans, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- For Serving
- 4 slices sourdough bread
- Extra olive oil, for drizzling
- Fresh herbs (parsley, chives, or thyme), for garnish (optional)
Instructions
- Step 1
- Preheat the oven to 400°F (200°C).
- Step 2
- Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap in foil. Roast for 35-40 minutes until soft and golden. Let cool slightly.
- Step 3
- Squeeze the roasted garlic cloves from their skins into a food processor.
- Step 4
- Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
- Step 5
- Toast the sourdough slices until golden and crisp.
- Step 6
- Spread the white bean and roasted garlic mixture generously over the toast.
- Step 7
- Drizzle with extra olive oil and garnish with fresh herbs, if desired. Serve immediately.
Zusatztipps für die Zubereitung
For a smoother texture, add a splash of water or olive oil while blending. This helps create a light and airy consistency similar to a traditional mousse.
Varianten und Anpassungen
Try adding a pinch of smoked paprika or chili flakes for extra flavor and a hint of heat. You can also experiment with different beans, such as navy beans, for a slightly different texture.
Serviervorschläge
The spread can be made ahead and stored in the fridge for up to 3 days. Beyond sourdough toast, it serves beautifully as a dip with crudités or crackers as a healthy snack alternative.
Guardar Whether you're looking for a quick lunch or a dinner party appetizer, this bean and roasted garlic spread is a reliable, plant-based recipe that never fails to impress. Its simplicity and depth of flavor make it a must-have in your culinary repertoire.
Preguntas frecuentes sobre recetas
- → ¿Cómo se asan los dientes de ajo para esta preparación?
Se corta la parte superior de la cabeza de ajo, se rocía con aceite de oliva, se envuelve en papel aluminio y se hornea a 200°C por 35-40 minutos hasta que estén suaves y dorados.
- → ¿Qué tipo de pan es ideal para acompañar este dip?
El pan de masa madre tostado, crujiente y con buena textura, complementa perfectamente el dip cremoso y aporta un contraste agradable.
- → ¿Se puede ajustar la textura del dip?
Sí, se puede añadir un poco de agua o aceite de oliva durante el procesado para obtener una consistencia más suave y untuosa.
- → ¿Qué hierbas frescas son recomendables para decorar?
El perejil, cebollino o tomillo fresco aportan aroma y realzan el sabor al usarse como guarnición encima del dip.
- → ¿Cómo conservar el dip si sobra?
Se puede guardar en un recipiente cerrado en la nevera hasta por 3 días, manteniendo su frescura y sabor.