By Cinda Chavich • Photos by Jeffrey Bosdet
This is the mother of all spreads for your holiday potluck — a chunky concoction to slather thickly on a toasted baguette, grilled pita bread or to scoop up with sturdy crackers. Warm it up in the microwave just before serving.
• 1/2 cup chopped fresh herbs (rosemary, sage, thyme)
• 2 cloves garlic, minced
• 1 tsp balsamic vinegar
• dash hot pepper sauce
• 1 large 19-oz (540 ml) can white beans, drained and rinsed, divided
• 3 tbsp extra virgin olive oil, divided
• salt and freshly ground black pepper
Roasted onions
• 2 cups slivered red or white onions
• 1/4 cup olive oil
• 4 ounces soft goat cheese, crumbled
In a food processor, combine the herbs, garlic, vinegar and hot sauce and pulse to chop. Add half the beans and half the olive oil (1 1/2 tbsp), and process until smooth. Add the remaining beans and olive oil and process in short bursts until all the ingredients are combined but still chunky.
Meanwhile, caramelize the onions. Heat the 1/4 cup of olive oil over medium-low heat and cook the onions slowly, stirring often, until they are soft and golden brown. This should take at least 30 to 40 minutes.
Add the bean purée to the onions in the pan and stir to heat through. Sprinkle in the goat cheese, toss together lightly and remove from the heat. The cheese should be melting but still visible in small pieces. Serve warm or at room temperature. Makes 2 cups.