White Bean Spread w/ Crispy Sage & Pomegranate Seeds
12 Original Pretzel Crisps
1 16-oz can cannellini beans, strained & rinsed
1 clove garlic
juice of ½ lemon
2 scallions, rinsed & minced
salt & pepper to taste
1 pomegranate, halved and seeded
14 fresh sage leaves (12 for sautéing, 2 for white bean puree)
2 tbsp olive oil
2 tbsp butter
Add butter and olive oil to a sauté pan over medium heat. When oil is hot, add sage leaves (soft side down). Cook for about 30 seconds on each side or until slightly brown. Remove and pace onto paper towel. Sprinkle with salt immediately. Set aside.
Purée cannellini beans, garlic, 2 sage leaves, lemon juice & scallions in a food processor Add salt & pepper to taste.
Place one crispy sage leaf on each Pretzel Crisp, add a dollop of white bean spread & top with pomegranate seeds.