Roasted Fennel and White Bean Dip

This smooth, garlicky dip is wonderful spread on toasted baguette slices.
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This smooth, garlicky dip is wonderful spread on toasted baguette slices.

Makes 12 appetizer-sized servings

1 large or 2 small fennel bulbs, trimmed and cut into 1-inch pieces
¾ cup plus 3 tablespoons olive oil
4 cloves garlic, 2 unpeeled and 2 peeled and minced
Salt and pepper, to taste
2 ½ cups cooked cannellini beans
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon juice
½ cup Parmigiano Reggiano cheese, grated
1 baguette, thinly sliced, brushed with olive oil and toasted into crostini


Preheat oven to 400°.

Toss fennel and unpeeled garlic cloves with 3 tablespoons of olive oil on a sheet pan. Season generously with salt and pepper and roast in the oven for 30–40 minutes, stirring occasionally during cooking. Take out the pan and let it cool, then squeeze roasted garlic out of the
skins and put aside.

In a small pan, heat ½ cup olive oil over medium heat. Add minced garlic cloves and cook until lightly golden, add cannellini beans and rosemary and cook for 1 minute more. Remove from heat.

Transfer garlic bean mixture, fennel, roasted garlic, lemon juice, remaining ¼ cup olive oil and all but 3 tablespoons of cheese to a food processor. Purée until smooth.

Raise oven temperature to 450°. Transfer purée to a small baking dish, sprinkle with remaining cheese, and bake until golden on top, about 15–20 minutes. Serve hot with crostini.

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