Ingredients:
- 4 Tbs. olive oil
- 1 oz. prosciutto, finely chopped (optional)
- 4 to 6 fresh sage leaves, finely chopped
- 1 garlic clove, very finely chopped
- 1 can (15 1/2 oz.) cannellini beans, drained and rinsed
- 1 shallot, very finely chopped
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 6 pita bread rounds, each cut into quarters
- 1 tsp. dried sage
Directions:
Make the dip
Preheat an oven to 300°F.
In a small fry pan over medium-low heat, warm 1 Tbs. of the olive oil. Add the prosciutto and fresh sage and cook, stirring occasionally, until crisp and golden, about 4 minutes. Add the garlic, stir and remove from the heat.
In a food processor, combine the beans and shallot and process until smooth. Transfer to a bowl and stir in the sautéed sage mixture, lemon juice, 1 Tbs. of the olive oil, the salt and pepper. Set aside to allow the flavors to come together.
Warm the pita
Place the pita quarters on a baking sheet and brush both sides lightly with the remaining 2 Tbs. olive oil. Sprinkle evenly with the dried sage. Transfer to the oven and heat until crisp and warmed through, about 10 minutes.
Place the toasted pita on a small platter and serve alongside the bowl of bean dip. Makes about 2 cups dip and 24 pita triangles.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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