White Bean Roasted Garlic (Printable Version)

Creamy white bean and roasted garlic spread, perfect for slathering on crisp sourdough toast.

# Components:

→ For the Spread

01 - 1 head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 can (15 oz) cannellini beans, drained and rinsed
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon black pepper

→ For Serving

08 - 4 slices sourdough bread
09 - Extra olive oil for drizzling
10 - Fresh herbs such as parsley, chives, or thyme for garnish, optional

# Directions:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Allow to cool slightly.
02 - Squeeze roasted garlic cloves from skins into a food processor. Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy, scraping sides as needed. Adjust seasoning to taste.
03 - Toast sourdough slices until golden and crisp.
04 - Spread white bean and roasted garlic mixture generously over toasted bread. Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted garlic becomes sweet and mellow, nothing like raw garlic, so even skeptics will ask for seconds.
  • It comes together in under an hour and feels fancy enough to impress without any fussing or stress.
  • You can make it ahead and actually forget about it in your fridge, which is exactly when life gets easier.
02 -
  • The roasted garlic must be completely cooled or it will turn the spread gray and bitter, which I learned the hard way by being impatient.
  • If your spread feels thick, don't panic, a splash of water or olive oil while blending brings it back to creamy perfection every time.
03 -
  • Buy garlic that feels heavy for its size, which means it's fresh and full of moisture before roasting.
  • Don't let the garlic brown too much or it will taste bitter, so set a timer and trust it rather than eyeballing.
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