When I was chewing over what to make for the DIY Adventure Film Festival last Tuesday at Frisch Kitchen, I curled the pages of Laurie Ann March’s A Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry. For any outdoor junkie with a food dehydrator (guilty), this simply must grace your cookbook shelf. I had set out to make The Most Amazing (Gluten-Free) Bread on which to slather March’s White Bean, Walnut and Pomegranate Dip. But, as often happens when I undertake a cooking adventure, I ran out of time. A week later, I’ve finally dipped into the second half of my journey. As expected, I’ve thrown my own fork in the recipe per se.

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Pure, real 100% pomegranate juice was ghastly expensive at the store, so I swapped it for blueberry jam from my pantry. From my flatbread experiment at the garlic potluck, I knew the blueberries and roasted garlic would harmonize so sweetly, without cloying for attention. Need more conviction? I brought a jar over to two friends houses, and watched it be devoured on both occasions! This is a truly unique hit, and a quick snack to prepare with toasted pita or crackers served with goat cheese.

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White Bean, Blueberry & Roasted Garlic Spread

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients

  • Olive oil - 1 tablespoon
  • Garlic - 2 heads
  • Walnut - 1/2 cup walnuts
  • White beans - 1 can white beans, such as Cannellini or Great Northern
  • Blueberry jam - tablespoons
  • Rosemary - 2 teaspoons crushed, dried
  • Salt - 1 teaspoon
  • White pepper - 1 teaspoon white pepper, ground

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut off 1/4 inch from the stem-side of each head of garlic. Put the heads of garlic in a baking proof dish and coat with olive oil. Cover with foil and roast for 30 minutes. Remove and let them cool. Once cool, squeeze the garlic cloves out of their skin and into a food processor or blender they will go willingly.
  3. While the garlic is cooling, toast the walnuts in a dry pan over medium heat. Watch them, or they will burn! When you can smell the buttery walnut aroma, transfer them from the pan to the food processor.
  4. Drain the can of beans and add them to the food processor along with the remaining ingredients.
  5. Whizz the food processor until you have a thick, smooth texture, like hummus. Voila!
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