Enjoy this white bean rosemary spread with crostini any time of year.
1 15 ounce can cannellini beans, drained and rinsed
1/2 teaspoon rosemary, fresh, finely chopped
1/4 teaspoon crushed red pepper, optional
2 large garlic clove, minced
1 tablespoon extra virgin olive oil, extra virgin
I lemon, juiced
Kosher salt, to taste
1 loaf French bread, sliced and toasted
Combine all ingredients except bread in food processor and run until smooth. Serve with crostini, crackers, or vegetables.
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