White Bean and Gorgonzola Topping
Serves 12 as an appetizer or dip
Time 10 min
Spread on toasted bread rounds, use as a dip for pita chips, or thin with vegetable or chicken stock and gently heat for a pasta sauce over frozen mushroom ravioli.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, sliced
- 1 (15.0-ounce) can white beans, drained
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup gorgonzola crumbles
Method
Heat oil in a skillet over medium heat.
Add garlic and cook until golden brown, about 4 minutes.
Toss in beans, salt, rosemary, pepper and chile flakes and coarsely mash. If mixture is too dry, add a bit of stock or water.
Remove from heat and add cheese.
Stir to combine well.
Nutritional Info:
Per serving: about 2 tablespoons, 40 calories (20 from fat), 2g total fat, 0.5g saturated fat, 0mg cholesterol, 240mg sodium, 5g carbohydrates (2g dietary fiber, 0g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, sliced
- 1 (15.0-ounce) can white beans, drained
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup gorgonzola crumbles