White Bean and Olive Spread

We frequently make last minute dinner party plans.  This is a perfect appetizer for those nights.  It is a breeze to put together and while you are making the rest of dinner the flavors will have a chance to meld together.  When your guest arrive you will look like a kitchen rock star!

For the Vinaigrette:
1 Small Shallot - Grated
2 Cloves Garlic - Grated
1 Tbsp Herb de Provence
Kosher Salt
Fresh Ground Pepper
1/4 c Red Wine Vinegar
3/4 c (approx.) Extra Virgin Olive Oil

For the Spread:
1 15 oz can White Beans - drained
2.5 oz Black Olives - Wedges
2.5 oz Manzanilla Olives 
1/4 c Fresh Chopped Flat Leaf Parsley

This "spread" is super versatile. It is super yummy on it's own and can be added to your favorite salad greens to give them a boost.  My favorite way is to serve it on toast, as pictured above.

In a medium large bowl, make the vinaigrette.  Using a micro plane or box grater, grate the small shallot and garlic cloves into the bowl.  Crush the Herb de Provence in your hand and add to the shallot and garlic.  Add a pinch of salt (not too much cause the olives can be salty) and a few grinds of pepper.  Add the red wine vinegar and with a whisk combine the ingredients.  Slowly stream in the EVOO while whisking to incorporate all ingredients.  Set aside.

Drain and rise the white beans.  Add them to the vinaigrette.  Drain the black olives and Mazanilla olives.  Add half of the wedges to the white beans and vinaigrette.  Chop the other half of black olives to a chunky texture and add to the mixture.  Add the chopped parsley and stir to combine.  Cover and refrigerate for at least an hour before serving.  Serve with toast or your favorite crackers.