Cannellini Bean Tapenade
I think of tapenade as more of a puréed vegetable than a pesto with an herb or leafy-green base, which can be an uncooked sauce.
Equipment
- 2 rimmed baking sheet pans
- 1 food processor 10-cup
- 1 chef's knife
- 1 cutting board
- 1 pastry brush
Ingredients
- Ingredients for the Oven-Toasted Ciabatta Bread:
- 1 whole loaf Ciabatta bread Sliced and toasted or grilled (yields 16 slices)
- 1/2 cup olive oil
- Kosher salt to taste
- Black pepper Freshly ground to taste
- Ingredients for the Tomato Salad Topping:
- 2 pints yellow and red grape tomatoes Halved
- 1 1/2 tsps kosher salt
- 1/2 tsp black pepper Freshly ground
- 1 tsp granulated sugar
- 1 tsp red wine vinegar
- 1/4 cup *E.V.O.O.
- Garnish:
- 2 tbsps basil Finely chopped
- Ingredients for the Cannellini Bean Tapenade:
- 3 15.5-ounce cans cannellini beans Drained and rinsed
- 1 lemon Juiced
- 1/2 cup sun-dried tomatoes Roughly chopped and processed
- 4 ounces Pecorino cheese Grated
- 1 1/2 tsps kosher salt
- 1 tsp black pepper Freshly ground
- 1 clove garlic Roughly chopped
- 1/2 cup *E.V.O.O
- Garnish:
- 2 tbsps Italian flat-leaf parsley Chopped
Instructions
- Instructions for the Oven-Toasted Ciabatta Bread:Preheat oven to 375°F.Slice the Ciabatta bread at a 45-degree angle into 1/2-inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the ciabatta with olive oil. Sprinkle with kosher salt and freshly ground black pepper to taste. Place on the center rack. Bake for 12-15 minutes, or until golden. Remove the baking sheet from the oven and let the toast cool slightly before adding the toppings.Instructions for Grilling the Ciabatta Bread:Preheat the indoor grill pan over medium-high heat. Brush both sides of the Ciabatta with olive oil. Sprinkle with kosher salt and freshly ground pepper. Arrange the bread on the grill. Grill for 2-3 minutes per side.Instructions for the Grape Tomato Salad Topping:In a large bowl, add all the ingredients listed above for the tomato salad, and mix. Set aside to let marinate.Instructions for the Cannellini Bean Tapenade:Start with a food processor fitted with a metal blade. First, cut the cheese up into cubes. Add the cheese to the food processor. Turn the processor on and run for about 2-3 minutes or until the cheese reaches a consistency (see pictures above) you want. Second, process the sun-dried tomatoes until finely chopped.Add the remaining ingredients to the food processor except the *E.V.O.O. Pulse until combined. Next, add the grated cheese and pulse until just combined. Last, add the *E.V.O.O. through the feeding tube. Continue pulsing until the tapenade reaches the desired consistency (refer to the picture above). Transfer into a serving bowl. Drizzle a little *E.V.O.O. over the top of the tapenade.To serve, spread the tapenade over the grilled or toasted Ciabatta. Top with my colorful Tomato Salad.There you have it, my Cannellini Bean Tapenade.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.