WHITE-BEAN SPREAD

Every morning I awake with good intentions to accomplish many of the things on my "to-do" list.  But it's finally summer and all I really want to do is be in my garden and sit on my patio enjoying meals made with my garden's bounty.  During the school year weeknights can be extremely harried, but once summer arrives and our fast-paced lives slow down, I find myself asking friends to come over for a drink on the patio. 

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I make this Italian White-Bean Spread often during the summer and will have it on hand to serve with crackers or raw vegetables when friends drop by. 

                                         WHITE-BEAN SPREAD
              (Once Upon a Tart by Frank Mentesnana and Jerome Audureau)

2 15-ounce cans white beans
3 tablespoons or more olive oil
1 garlic clove, peeled and coarsely chopped
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1.  Drain and rinse the canned beans in a colander.
2.  Place the beans, oil, garlic, parsley, salt and pepper into the bowl of a food processor fitted with a metal blade, and blend until you have a smooth, spreadable puree.  Add a touch more olive oil if the spread is too thick.