Sun-Dried Tomato and White Bean Spread with Black Olive Rye Bread

This is a lovely spread, or dip, perfect in sandwiches and oh so easy to make! As much as it looks like a houmous it isn't really, there's no tahini or any other nut or seed paste here and I've used cannellini beans as they give a smoother texture than chick peas would, especially without the tahini. For the sun-dried tomato element I have used a store bought tube of sun-dried tomato puree that I use quite often. It's not pure sun-dried tomato but rather has 65% sun-dried tomatoes, sunflower oil, olive oil, capers, hot chillies, oregano, garlic, salt and wine vinegar. (If you live in the UK or Ireland it's Epicure Sun-Dried Tomato Puree.) This doesn't make this recipe product specific however, you could easily just use straight sun-dried tomato puree and maybe adjust the seasoning as you see fit, but I'm sure it'll be just as yummy! I further add some chopped sun-dried tomatoes (the type packed in oil) to add some texture.

For me, this spread was just calling out for some olive bread. I thought I had a recipe for an "Olive Boule" in one of my Canadian Living Holiday Special Magazines and sure enough it was there! I was so happy to see it was a rye based olive bread as well as I was thinking rye flour would be perfect here. It's a slightly longer process bread in that you make a sponge first, let that sit overnight, then make the bread but is really worth it. The flavour and texture in this bread is so good and just goes beautifully with the sun-dried tomato spread.

Sun-Dried Tomato and White Bean Spread

1 x 400g can of cannellini beans, drained and rinsed
1 1/2 Tbsp sun-dried tomato puree - see note above.
about 2 Tbsp chopped sun-dried tomatoes, packed in oil.
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 tsp fresh lemon juice
1/4 + 1/8 tsp salt*
2 Tbsp water

Place the beans, puree, garlic, salt, lemon juice and oil in a food processor and process until smooth. Stop and scrape down the sides then add the water and process again until really smooth. Add the chopped sun-dried tomatoes and pulse until mixed in. Transfer to a serving dish and refrigerate.

* I would start with 1/8 tsp of salt and add to taste from there as different brands of puree and beans will have different salt levels. I use unsalted beans packed just in water for reference.

♥

Black Olive Rye Bread

I followed the Black Olive Boule Recipe on the Canadian Living website with the following notes:

♥ I used strong white bread flour instead of all-purpose.
♥ I used quick rise yeast.
♥ I used olives packed in brine as I couldn't find oil packed but I lightly brushed some olive oil over the dough ball once the olives are kneaded in so that the ones on top wouldn't dry out.
♥ I only cooked mine for 30 minutes BUT this was a mistake, as you might be able to see in the photo there my middle could have done with longer. Maybe 40 - 45 minutes but I still think 55 minutes would be a bit too long.
♥ Instead of spritzing the inside of the oven with water I placed a tray of water in the bottom of my oven and I did end up with a lovely crisp and chewy crust.
♥ I brushed some vegan butter all over the hot crust when I took it out of the oven. It gives a lovely gloss and great flavour :-)

You Might Also Like:

Zesty Cannellini Bean and
Cashew Houmous

Walnut Bread

♥

Tweet

Pin It