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WHITE BEAN SPREAD
Makes 1
1
⁄4 cups
1 small garlic clove, peeled
6 fresh sage leaves
1
⁄2 ounce tomato
1 can (19 ounces) of cannellini beans (or other white beans),
rinsed and drained
2 teaspoons extra virgin olive oil
1
⁄2 teaspoon kosher salt
fresh ground pepper to taste
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 30 seconds. Add sage and pulse 4 times. Add tomato
and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly
6–10 times to reach desired consistency. Season to taste. Serve with
crackers or as a topping for bruschetta. For a smoother spread, add
2–4 tablespoons water and process until smooth and creamy.
Nutritional information per 1/4 cup serving:
Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg• fiber 4g
TOMATO AND BASIL TOPPING FOR BRUSCHETTA
Makes 1 cup
1 small garlic clove, peeled
1
1
⁄2 tablespoon fresh basil leaves
1 pint grape tomatoes
3 teaspoons extra virgin olive oil
1
⁄2 teaspoon salt
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and run for 30 seconds. Add basil and pulse 4 times.
Add remaining ingredients to prep bowl pulse about 10–15 times to reach
desired consistency. Season to taste. Serve as topping for bruschetta.
Nutritional information per serving:
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g
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