Tuscan Bean Dip

Ingredients

• 1 small baguette, thinly sliced
• 4 cloves fresh CHRISTOPHER RANCH California Garlic, chopped
• 1 1/2 teaspoons kosher salt, plus additional for seasoning
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
• Pinch crushed red pepper
• 1 (15-ounce) can cannellini beans, rinsed and drained
• Crisp vegetables, for dipping (optional)

Directions

1. Preheat oven to 400 degrees F.
2. Lay bread on a baking sheet and 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.
3. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes.
4. Pull skillet from heat, stir in rosemary and red pepper and cool slightly.
5. Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth.
6. Scrape puree into a serving bowl and drizzle with reserved rosemary oil.
7. Serve with toasted baguette and, if desired, raw vegetables.