Snack Dinner Dip Trio

🥘 Ingredients

• baby lettuce
  2 unit
• balsamic vinegar
  3.333 tbsp
• basil paste
  2 oz
• bell pepper
  4 unit
• black pepper
  1 tsp
• cannellini beans
  2 unit
• celery
  5 oz
• demi-baguette
  4 unit
• dried rosemary
  1 tsp
• garlic
  8 clove
• green olives
  2 unit
• lemon
  2 unit
• olive oil
  4 tbsp
• parsley
  ½ oz
• salt
  1 tsp
• sun-dried tomato paste
  2 oz
• tomato
  6 unit

🍳 Cookware

• zester
• strainer
• baking sheet
• aluminum foil
• medium bowl
• small pot
• food processor
• paper towel

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. PEPPER DIP: Halve bell pepper lengthwise; remove stems and seeds. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon with a zester . Finely chop green olives . BRUSCHETTA: Dice tomato into ¼-inch pieces. Peel and finely mince half the garlic . CANNELLINI DIP: Drain and rinse cannellini beans with a strainer . Peel and finely mince remaining garlic.

   bell pepper: 4 unit, parsley: ½ oz, lemon: 2 unit, green olives: 2 unit, tomato: 6 unit, garlic: 8 clove, cannellini beans: 2 unit
2. 

   2

   Arrange bell peppers, cut sides down, on a baking sheet . Drizzle with olive oil ; rub to coat. Season with salt and black pepper . Roast on top rack until deeply browned and softened, ⏱️ 35 minutes . (TIP: If bell peppers are browning too quickly, carefully tent with aluminum foil .) Carefully transfer to a cutting board to cool.

   olive oil: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While bell peppers roast, in a medium bowl , combine tomatoes, basil paste , balsamic vinegar , half the minced garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate, stirring occasionally.

   basil paste: 2 oz, balsamic vinegar: 3.333 tbsp
4. 

   4

   In a small pot , combine beans, dried rosemary , and ½ cup water (all the rosemary and 1 cup water for 4 servings). Bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, until fragrant, ⏱️ 3 minutes . Carefully transfer bean mixture and remaining minced garlic to a food processor (or blender). TIP: If you have an immersion blender, use it to puree the beans right in the pot! Blend, slowly adding 1 TBSP olive oil (2 TBSP for 4) and scraping down the sides as needed, until mostly smooth and no large pieces remain, ⏱️ 90 seconds .

   dried rosemary: 1 tsp
5. 

   5

   Once roasted bell peppers are cool enough to handle, finely mince. Transfer to a second medium bowl. Stir in parsley, lemon zest, olives, sun-dried tomato paste , a large drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.

   sun-dried tomato paste: 2 oz
6. 

   6

   Trim and discard root end from baby lettuce ; separate leaves. Slice each demi-baguette crosswise into 8-10 rounds (you'll have a total of 16-20 rounds; 32-40 rounds for 4 servings); halve each round on a diagonal. Arrange on a second baking sheet (two sheets for 4) and drizzle with olive oil; season with salt and pepper. Toast on middle rack (top and middle racks for 4) until golden brown, ⏱️ 10 minutes . (For 4, if bell peppers are still roasting, toast baguette pieces in batches and tent with foil to keep warm.)

   baby lettuce: 2 unit, demi-baguette: 4 unit
7. 

   7

   To Serve: Divide roasted pepper dip, cannellini dip, bruschetta, lettuce cups, celery , and crostini between serving vessels. Serve family style with remaining lemon wedges on the side.

   celery: 5 oz
8. 8

   To Stash: Refrigerate roasted pepper dip, cannellini dip, bruschetta, and remaining lemon wedges in separate airtight containers. Separately wrap lettuce and celery in damp paper towel and refrigerate. Store crostini in an airtight container at room temperature. Enjoy for up to 5 days.