White Bean and Olive Spread
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.
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.