![IMG_0881](https://lheartfooddotcom.wordpress.com/wp-content/uploads/2012/02/img_0881.jpg?w=474)
yields: 10-12 servings
the ingredients:
crackers or crostini for serving
for the fennel:
2 medium fennel bulbs (trimmed and cut into 1-inch pieces)
2 tbsp. olive oil
2 cloves of garlic (unpeeled)
kosher salt and freshly ground black pepper
for the white bean puree:
3/4 cup olive oil
2 garlic cloves (peeled and minced)
2 1/2 cups cooked cannellini beans (drained and rinsed)
1 tbsp. fresh rosemary (chopped)
1 tbsp. lemon juice (freshly squeezed)
1/2 cup parmigiano reggiano
the method:
preheat the oven to 400 degrees. toss the fennel and garlic cloves with the olive oil, salt, and pepper. roast for 30-35 minutes, turning once or twice during cooking. remove from the oven, and allow to cool.
while the fennel is roasting, in a medium skillet, heat half of a cup of oil over medium heat. add the garlic cloves, and cook until lightly golden. then, add the rosemary and beans, and cook for minute more. be careful not to burn the garlic! remove from the heat.
unpeel the two garlic cloves that were roasted. in a food processor, combine the bean mixture with the roasted fennel and now unpeeled garlic cloves, lemon juice, remaining quarter cup of olive oil, and all but three tablespoons of the cheese (this will be almost a quarter cup). puree until almost smooth.*
raise the oven temperature to 450. transfer the puree into a medium-sized baking dish, and sprinkle with the reserved cheese. if your dish is almost full, place it on a baking sheet just in case it bubbles over a bit. bake until the cheese is golden on top, about 15-20 minutes. serve with crostini or crackers, and enjoy!
*if you’re making this ahead of time, follow all steps until this point except to transfer the puree into a baking dish. store in the fridge until you’re ready to serve. when the time comes, preheat the oven to 350, cover the baking dish with tin foil, and bake for about 30 minutes. remove it from the oven, and turn the setting to broil. throw out the tin foil, and sprinkle the reserved cheese on top (and a little more if you’d like). broil for no more than five minutes! watch this closely, as it can burn easily in this step. remove from the oven, and serve with crackers or crostini.
courtesy of food52.