Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.

2 garlic cloves, unpeeled

1/2 teaspoon olive oil

1 15-oz. can cannellini beans, rinsed and drained

2 teaspoons lemon juice

Salt and ground black pepper, to taste

2 tablespoons olive oil

6 fresh sage leaves

1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes.

2. Cool and squeeze garlic from clove, discarding skin.

3. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender.

4. Process until smooth.

5. Thinly slice or mince sage leaves; fold into tapanade.

6. Taste to adjust seasonings, add salt or pepper as needed.

Serves 12.

Recipe courtesy of the National Pork Board.
 

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