Tuscan Bean Dip

Makes 4 servings
1 small baguette, thinly sliced *
4 cloves garlic
1 1/2 teaspoons kosher salt, plus additional for seasoning
1/4 cup extra-virgin olive oil
2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
Pinch crushed red pepper
1 (15 oz) can cannellini beans, rinsed and drained **
Crisp vegetables, for dipping (optional)
  1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
  2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
  3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.
*Your local grocery store may have an “ooops” section of the bread. Since it is toasted this is a great way to save money.
** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving. 

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