Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
A velvety, light and fluffy white bean dip with sizzled garlic oil on top. Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena, and goes great with this Giardiniera Antipasto Platter.