cannellini

Not only is this fast and easy, but it’s also (shhhh….) really inexpensive.  But Cannellini Bean Dip with Lemon and Parmesan tastes fresh and lush at the same time, and there’s something very special about a homemade dip or spread, versus the store-bought stuff.   (And if you’re in splurge mode, do not miss Hot Crab and Corn Dip.)  A food processor or blender makes this come together ridiculously quickly.  It can be made a couple of days ahead of time and refrigerated, but it best served at room temperature.   Serve with pita or tortilla chips or raw vegetables.

Crostini are a pretty brilliant way to use up odds and ends that you might have in your fridge, and it doesn’t take much to transform them into an elegant little appetizer. An avocado that’s begging to be used (like TODAY) becomes a perfect partner for firm cannellini beans, and looks beautiful heaped on a sturdy little toast. And I have found that putting things on small pieces of lovely bread, swiped somewhat generously with olive oil, sprinkled somewhat generously with kosher salt, and toasted in the oven works amazingly well in terms of getting folks to try new things. …