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Lemon & Herbs De Provence White Bean Spread with Mediterranean Cherry Tomato & Cucumber Salad

3 - 15.5 cans of white cannelli beans, drained (or 2.5 cups cooked, cooled & drained)

2 cloves of fresh garlic

1/3 cup of Herbs De Provence EVOO

1 tablespoon of fresh squeezed lemon juice

Sea salt to taste

Additional UP Extra Virgin Olive Oil for drizzling

Place the beans, garlic, Herbs De Provence Olive Oil, and lemon juice in the bowl of a food processor or blender until creamy and smooth. Adjust salt on the salt level of the beans. Refridgerate until the bean spread becomes a bit thick.

Mediterranean Summer Salad:

1 cup of cucumber cut 1" thick

1 cup of fresh tomatoes diced or cherry tomatoes cut in half

2 tablespoons of fresh chopped dill

2 tablespoons of fresh chopped flat leaf parsley

1/2 cup of feta cheese

1/2 cup of pitted olives, coarsely chopped

1/2 cup of UP Extra Virgin Olive oil

2 tablespoons of White Balsamic Vinegar (or Sicilian Lemon White Balsamic)

sea salt and fresh ground pepper to taste

To assemble, spoon the bean spread into a  wide shallow bowl. Top with the Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta and an additional drizzle of Ultra Premium Extra Virgin Olive Oil. Serve cold with Pita or grilled flat bread.

Recipe from Veronica Foods

 

 

 

 



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