Shallots sautéed in olive oil with thyme and garlic then blended with plump, earthy cannellini beans and smoky Kalamata olives, all brightened with fresh lemon. It’s the perfect spread for casual fall evenings and lazy afternoons.
I love having easy appetizers for “grazing”, especially in the fall as the weather begins to cool and the daylight hours begin to shorten. Keeping pantry staples on hand has always been a practice in our family and this year it has proven to be invaluable!
This spread comes together in about 15 minutes – pulling from pantry staples. Shallots are sautéed with garlic and thyme plus a touch of olive oil. Then they’re added to cannellini beans and roughly puréed together providing the base for this spread. To finish, blend in savory, fruity Kalamata olives along with fresh lemon juice and lemon zest plus a sprinkling of kosher salt and freshly cracked black pepper.
It’s perfect the minute you finish it but the flavors deepen after an overnight in the fridge.
Pour up a glass of wine and grab slices of toasted baguettes or your favorite cracker and top with this savory, creamy light spread!
White Bean and Olive Spread
4 tablespoons olive oil, divided plus extra for serving
⅓ cup sliced shallots
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
½ teaspoon minced garlic
3 cups cannellini beans, rinsed and drained, 2 cans – 8 ounces each
3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon, about ½ teaspoon
½ cup chopped Kalamata olives
1-½ tablespoons olive brine
1 teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
Sliced baguette, toasted for serving
Warm 1 tablespoon of the olive oil in a small pan over medium heat. Add the shallots plus the thyme and sauté until the shallots are tender and translucent, about 5 minutes. Stir in the garlic and cook for an additional 3 minutes.
Toss the cannellini beans into the bowl of a food processor along with the sautéed shallots, thyme, and garlic.
Pour in the remaining olive oil and lemon juice. Pulse about 10 to 12 times, until the beans are partially pureed.
Transfer the beans to a mixing bowl and stir in the lemon zest, chopped olives, olive brine, kosher salt, and pepper.
Drizzle additional olive oil over the top and serve with slices of a baguette, toasted.
The spread can be made ahead and refrigerated. Let it rest at room temperature for about 15 minutes before serving. Makes about 2 cups.
White Bean and Olive Spread
Equipment
- Small sauté pan
- Food processor
Ingredients
- 4 tablespoons olive oil, divided plus extra for serving
- ⅓ cup sliced shallots
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
- ½ teaspoon minced garlic
- 3 cups cannellini beans, rinsed and drained, 2 cans, 8 ounces each
- Zest of 1 lemon, about ½ teaspoon
- 3 tablespoons freshly squeezed lemon juice
- ½ cup chopped Kalamata olives
- 1-½ tablespoons olive brine
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
- Baguette, sliced and toasted for serving
Instructions
- Warm 1 tablespoon of the olive oil in a small pan over medium heat. Add the shallots plus the thyme and sauté until the shallots are tender and translucent, about 5 minutes. Stir in the garlic and cook for an additional 3 minutes.
- Toss the cannellini beans into the bowl of a food processor along with the sautéed shallots, thyme, and garlic. Pour in the remaining olive oil and lemon juice. Pulse about 10 to 12 times, until the beans are partially pureed.
- Transfer the beans to a mixing bowl and stir in the lemon zest, chopped olives, olive brine, kosher salt, and pepper.
- Drizzle additional olive oil over the top and serve with slices of a baguette, toasted.
- The spread can be made ahead and refrigerated. Let it rest at room temperature for about 15 minutes before serving.
