Tuscan Bean Spread
From smooch 15 years ago
- 25 minutes to make
- Serves 12
A great spread to have on hand with cocktails on a warm night for guests!
Ingredients
- 2 cans (19 oz./540 ml each) navy beans or white kidney beans shopping list
- 3 oz mozzarella cheese, shredded (1/2 C./125 ml) shopping list
- 2 garlic cloves, pressed shopping list
- 1/2 tsp. salt shopping list
- 2 T. red wine vinegar shopping list
- 1 jar (313 ml) roasted red peppers, drained and chopped shopping list
- 1/2 C. pitted olives, chopped shopping list
- 1/4 C. red onion, chopped shopping list
- 1/2 tsp. lemon pepper seasoning shopping list
- Fresh snipped parsley (optional) shopping list
- olive oil (optional) shopping list
- Assorted crackers, crostini or crudites shopping list
How to make it
- Preheat oven 400°F. Rinse and drain beans using small colander. In a bowl, mash beans with masher until smooth. Grate cheese & add cheese, garlic, salt and vinegar. Mix well. Spread bean mixture over bottom of pie plate.
- Drain red peppers using colander. Finely chop red peppers, olives and onion. Place in a bowl with lemon pepper: mix well. Spread evenly over bean mixture. Bake 20-25 minutes or until heated through.
- Remove to cooling rack. Allow to stand 10 minutes before serving. Garnish with snipped parsley and a light drizzle of olive oil, if desired. Spread onto crackers.
The Rating
Reviewed by 8 people-
Mmmm great munchie food. Thanks for sharing
jett2whit
in Union City loved it
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sounds great Smooch -- I'm saving as well!
auntybea
in Vernon loved it
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*wink* gettin' it ready for the table!
pink
in USA loved it
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