White Bean Roasted Garlic Spread (Printable)

Creamy white bean and roasted garlic blend on crisp sourdough, ideal for a savory snack or appetizer.

# What You'll Need:

→ For the Spread

01 - 1 head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 can (15 oz) cannellini beans, drained and rinsed
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
06 - 0.5 teaspoon salt, or to taste
07 - 0.25 teaspoon black pepper

→ For Serving

08 - 4 slices sourdough bread
09 - Extra olive oil, for drizzling
10 - Fresh herbs such as parsley, chives, or thyme for garnish, optional

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap in foil. Roast for 35 to 40 minutes until soft and golden. Let cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a food processor.
04 - Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
05 - Toast the sourdough slices until golden and crisp.
06 - Spread the white bean and roasted garlic mixture generously over the toast.
07 - Drizzle with extra olive oil and garnish with fresh herbs, if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted garlic becomes sweet and mild, so even garlic skeptics will actually enjoy it.
  • It's fancy enough to serve at a dinner party but simple enough to make on a random Tuesday night.
  • One spread works as an appetizer, a snack, or part of a bigger spread without needing to explain itself.
02 -
  • Don't skip the cooling step with roasted garlic or you'll burn your hands and your dignity, and the spread will have little burnt bits that taste bitter instead of sweet.
  • If your spread feels too thick after blending, add water or olive oil one tablespoon at a time rather than all at once, because you can always add more but you can't take it back.
03 -
  • Don't slice your garlic head all the way through the bottom or the cloves will escape into the foil and you'll spend ten minutes fishing them out while muttering under your breath.
  • Fresh thyme makes a noticeable difference here, but if you only have dried, use half the amount because dried herbs are concentrated little flavor bombs.
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