White Bean Crostini at Stillwater Creek Vineyard

Historically, this white bean spread has needled me. Like scrambled eggs, it relied too heavily on other flavors to add interest. At every event, we’d set it out. Every time a bowl came back empty, I’d feel a perplexed surprise.

A lot of our food is inspired by Erik’s Sicilian roots. There is a simplicity to some of his dishes that can ride the line of austere. So straightforward is its flavor that it tends to end the flavor conversation before you feel ready to move on. But it’s very, very wine friendly and at wine dinners, this dip stands out because it lets the wine stand out.

Then we added roasted garlic and my interest in serving it was rekindled. While we would never serve this for a wine dinner, this is how we would serve this out in the garden with a Viognier (if we’re just serving snacks) or a bracing aligote if we’re moving on to another course.

Makes: 1 Pint of Spread
Keeps: 4 days max. Don’t form a long term relationship with white beans.

Cured Fish Spread

2 cups cooked white beans
1 tsp lemon zest
1/2 tsp rosemary, minced
2 TBSP roasted garlic puree
To taste salt and pepper (at least 1/2 TBSP salt and 1 tsp pepper)
2 TBSP citrus juice
1/2 olive oil
2-3 shots Tabasco

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Add all to food processor and blend until smooth

We always serve this spread along side something that crunches and something chewy. Texture is king when it is missing entirely and this spread begs for it.