Roasted Fennel White Bean Dip
Ingredients
- For Roasted Fennel
- 1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces
- 2 tablespoons Olive Oil (up to 3 tablespoons)
- 2 Cloves Garlic still in papery shell
- 1 pinch Salt and Pepper (more to taste)
- For the Cannellini Bean puree
- 3/4 cup Olive Oil
- 2 Garlic Cloves, Peeled and minced
- 2 1/2 cups Cooked Cannellini Beans, drained and rinsed
- 1 tablespoon Fresh Rosemary, Chopped
- 1 tablespoon Lemon juice, Freshly squeezed
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1 baguette, sliced
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