New Year’s Party Bites VI

VI.  Cannellini Bean Tapenade w/ Black Pepper Soda Cracker

Ingredients:

• 1-14 ounce can of Cannellini Beans, drained and rinsed
• 2 tablespoons extra virgin olive oil (the fruiter the better)
• 1 teaspoon kosher salt
• pinch of ground dried rosemary, thyme and oregano (chop fine, then mill with the side of a knife using kosher salt for milling agent on a board, or mortar/pestal)
• 

  White Bean Tapenade with Black Pepper Soda Crackers ~ also wonderful on White Fish as a topping

  1/2 teaspoon finely ground fresh black pepper

• pinch of red pepper flakes
• grated zest of 1 lemon
• 2 teaspoons fresh lemon juice (squeeze of half a lemon)
• 1/2 teaspoon crushed fresh garlic paste
• 2 tablespoons chopped Calmata olives
• 2 tablespoons chopped green olives
• 1 tablespoon diced rinsed baby capers
• a bit of fresh chopped flat leaf parsley and sweet basil (optional)

Process:

1. Run drained, rinsed beans in a food processor with olive oil, seasonings, garlic, lemon juice and lemon zest until mashed but not without texture.
2. Add olives and capers and pulse twice to distribute .
3. Stir in parsley and basil if desired.
4. Serve with Black Pepper Soda Crackers (recipe follows) or crostini (see garlic tomato crostini).

Black Pepper Soda Cracker

• 2 stack packs premium soda crackers
• 1/4 cup light olive oil
• 1/2 cup freshly ground coarse black pepper

1. Lay crackers out in a single layer on a cookie sheet.
2. Lightly brush tops with light olive oil
3. Sprinkle black pepper over tops
4. Bake in a preheated 375°f oven for 3 to 5 minutes.  Watch carefully and DO NOT ALLOW TO BURN OR OVER-BROWN!    Cool completely before moving them to a serving plate.

© Barbara A. Ziegler BAPantryGourmet.com 2013 All rights reserved