White bean Artochoke Spead

With spinach and sundried tomatio and taosted chibatta gralic bread. Drizzeled with a basil oil

White Bean

Toasted Pine Nuts

Parmeasean

garlic

Salt

Pepper

Artichoke hearts

Chopped Spinch

Sun Dried Tomato

Basil

Toasted Chibatta

Drai1 tbls of oil from sundried tomato jar. mix in basil and salt, set in smal smal on lowest g\heat until it becomes aromatic. Set aside.

Cut off top half og garlic. Roast Garlic in oven, let cool then squeeze out garlic into bowl. Split the amount into two bowls. In one bowl mix in ½ stick of butter and blend until smooth.

In a seperate bowl mix with butter beans, oil, toasted pine nuts, parmeasean, salt and pepper. Blend untill smooth and layer onto pan. /mix in chopped spinach

Sautee artochoke hearts in garlic and oil and salt and pepper until tender.

Put a layer of artochokes over the bean spread and lighlt press eacg\h on down into mixture, top with a think layer of parmesean cheese and whole [ine nuts. Bake at 350 for 15-20 minutes.

Top with chopped sundried tomato and drizzle the infused oil all over spread.

Coat garlic butter on chibatta bread. Bake for 10 minute at 350. Slice and dip into artichoke spread.