Tuscan White Bean Spread

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Prep time:  10-15 minutes

Cook time: 1 minute

Yield: 1½ cups


  • one 19-oz can Cannellini beans, drained and rinsed
  • 1/8 C Gustare Coratina EV Olive Oil, plus more for processing and finishing
  • 1 Tblsp. Gustare Pepperoncino-Garlic EV Olive Oil
  • 2 garlic cloves, pressed
  • ¼ tsp. finely chopped fresh Rosemary
  • ½ tsp. finely chopped fresh sage
  • ½ tsp. sea salt
  • ¼ tsp. black pepper, freshly ground
  • 1 sundried tomato, chopped

For Finishing:

Gustare Coratina EV Olive Oil, for drizzling

Option: a sprinkle of finely chopped fresh parsley


  1. In a medium skillet, over medium-high, heat 1/8 cup of Coratina olive oil and Pepperoncino-Garlic olive oil  until just shimmering. Add garlic, rosemary and sage, stirring constantly, until fragrant and the garlic just beginning to look a little golden, about 1 minute. Turn off heat, add beans and toss to coat.
  2. Transfer beans to the bowl of a food processor fitted with steel blade. Add 1 tblsp Coratina and 1 tblsp water, salt and pepper. Process to your desired smoothness. 
  3. Stir in chopped sundried tomato.
  4. Spoon bean spread onto a small serving platter, drizzle with more Coratina olive oil and serve with sliced baguette, crackers, or veggie sticks. Enjoy!

Serving Suggestions:

  • Place thin slices of baguette on a baking sheet. Brush with Coratina olive oil and a sprinkle of salt and pepper. Bake at 400° for about 10 minutes or until lightly toasted.