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From Dr. Weil. This is a great taste accompaniment to bread instead of butter or olive oil and balsamic vinegar. It is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches.
- 2 cups cannellini beans, canned (may also use great northern)
- 1 teaspoon pesto sauce
- 2 teaspoons lime juice, freshly squeezed
- 1 garlic clove, coarsely chopped
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 2 tablespoons parmesan cheese, freshly grated
- 3 tablespoons extra virgin olive oil
- 1 whole grain baguette
- Preheat the broiler.
- Drain the beans and add to a food processor or blender.
- Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
- Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
- Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.