Tuscan White Bean Spread


  • 1 can Cannellini beans (may substitute navy or northern beans)
  • 2 tsp. coarse salt
  • 4 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Rosemary, minced
  • 1 to 2 whole garlic heads
  • Water, as needed
  • Salt and pepper to taste


If using dried beans, soak them overnight, then simmer in water until tender.

If using canned beans, drain and rinse well.

Roast the garlic heads at 375 degrees Fahrenheit, first trimming off the tips of the cloves, leaving the head intact, and brushing with 1 T. of the olive oil and 1 t. of the coarse salt. 

When soft and well-browned, squeeze out the cloves and add to the beans in the bowl of a food processor along with the remaining ingredients.

Process until smooth, adding a small of water as needed for consistency.

Finish with a drizzle of olive oil (or White Truffle Oil, if available). 

Serve with toast points and crisp cut vegetables.

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