Yield: 1 servings
|1 cup||White beans; Navy or Cannellini|
|1||Sprig fresh thyme|
|1||Sprig fresh rosemary|
|2 cups||Vegetable stock|
|¼ cup||Olive oil|
|Salt and pepper|
|Fresh rosemary; chopped|
|Fresh thyme; chopped|
|1||Log goat cheese; sliced in 1/4"|
|¼ cup||Garlic; chopped|
|½ cup||Extra-virgin olive oil|
|Salt and pepper|
|1||Clove whole garlic; lightly crushed|
For puree, preheat oven to 400 degrees. Remove most of the outer papery skin of head of garlic. Rub garlic with oil; wrap in aluminum foil. Bake until tender, about 40 minutes. Remove from oven; let cool. Cut ⅓ off the top of garlic; squeeze out garlic pulp. Cover and set aside.
Place beans in heavy pot with bay leaf, thyme, rosemary, and stock. Bring to a boil.; reduce heat to medium and cook until beans are tender but not mushy, about 40 minutes. Remove from heat; discard herbs, reserving cooking liquid.
Place beans in food processor. Add garlic pulp and lemon juice. With processor running, slowly drizzle in oil. Add salt and pepper. Add rosemary and thyme if using. use some cooking liquid to thin puree, if needed.
Cheese: Spread cheese out in shallow bowl or deep plate. Sprinkle with garlic. Pour oil over cheese and garlic; then sprinkle with salt and pepper. Cover with plastic wrpa or lid and marinate in refrigerator for at least 2 hours. Bring to room temperature before serving.
Crostini: Preheat oven to 375 degrees. Slice baguette diagonally about ¼ inch thick. Brush each slice with oil and rub lightly with garlic. Place in single layer on baking sheet; bake until golden brown, but not hard, turning once.
To assemble, arrange puree, cheese and crostini with optional ingredients such as peppers, eggplant, olives, tomato slices on large serving platter.
1 gram of fat per tablespoon of puree, 4 grams of fat per cheese slice and 2 grams of fat total per crostini. | NOTES : September 1996 Vegetarian Times Magazine.
Recipe by: Cafe Flora
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