Ingredients
- 1 can Cento Cannellini Beans (19 oz), drained
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 1/4 cup Fresh Basil Leaves, loosely packed
- 1 Bellino Whole Garlic Cloves
- 3/4 cup Mozzarella Cheese, shredded
- Bellino Classico Bruschette, for serving
Directions
Heat oven to 350ËšF. In a blender or food processor, add the beans, red peppers, basil, garlic and 1/4 cup mozzarella. Blend on high for 10 seconds, or until smooth. Pour into an oven-safe ramekin and top with remaining 1/2 cup of mozzarella. Bake for 15-20 minutes, or until cheese begins to brown. Serve with Bellino Bruschette. Serves 4-6.
