Roasted Garlic, Artichoke and White Bean Spread

Oh, did you think I was going to stop posting recipes forever? Heck no. I'm back... well rested and beginning to settle into my new East Coast life, and excited to start posting recipes again.

For the Mother's Day luncheon I prepared this morning for my mother, grandmother, godmother and some other family members and friends, I served a green salad with pears and goat cheese and blackberry vinaigrette, a broccoli and smoked cheddar frittata, fruit salad with lime-honey-ginger sauce, and two soccas-- one topped with kalamata tapenade and the other with this delicious spread, which was inspired by a recipe of my dad's. A delicious meal, so filling that we had little room for dinner even at 8pm.

How do I describe this roasted garlic, artichoke and white bean spread to you? Is it more compelling for me to tell you that I can eat it by the spoonful or to tell you that I might like it more than hummus, which is one of my favorite foods? Oh, just try it.

It is rich, buttery and full of flavor, and works well as a spread on everything from crostini to bagels to flatbreads, as a sandwich spread, and as a dip for vegetables of all sorts. If you're like me, you will clean out the inside of the food processor with your finger so that you don't waste even a drop of this stuff.

I've heard that roasted garlic can now be purchased bottled or in tubes or something like that. If you don't have the patience for roasting garlic yourself you can give that a shot - But it's really so easy to do it yourself. You can use your toaster oven to save energy and time. And of course, there's nothing like the sticky-sweet garlic fingers you get from squeezing the caramelized garlic out of each clove.

This can be made without wine for the non-drinkers in the house, and with extra olive oil for those who don't like to skimp on such things.

ROASTED GARLIC, ARTICHOKE AND WHITE BEAN SPREAD

[ Gluten-Free / Dairy-Free / Soy-Free / Vegan / Parve ]

2 Tbsp extra virgin olive oil, plus 1 Tbsp set aside
1/2 large yellow onion, minced
19-oz can cannellini beans, rinsed and drained
6-oz jar marinated artichoke hearts, drained
1/4 tsp minced fresh rosemary, or more to taste
1 medium head garlic
1/4 tsp salt
1 Tbsp red or white wine
Freshly ground black pepper

Preheat oven to 375 F. Cut about 1/4" from the top of the head of garlic so that the very top of each clove has been removed. Brush the entire head lightly with olive oil, wrap well in tin foil, and bake for 1 hour or until the cloves are soft and the edges are brown and caramelized. Remove from oven, unwrap, and cool.

In a heavy medium pan, heat two tablespoons of olive oil over medium-high heat. Add onion and rosemary, and sautee until the onion is well browned but not burnt.

In food processor, combine rinsed and drained beans, drained artichoke hearts, contents of the pan, and all other ingredients, including the entire head of roasted garlic (use your fingers to squeeze the softened garlic out of each clove). Add a generous amount of freshly ground black pepper. Puree until completely smooth. Adjust seasonings, olive oil and wine to taste. Serve at room temperature.