This creamy white bean dip with a bright puttanesca-inspired topping is the perfect snacking appetizer, no sharing required.
Kosher salt and freshly ground black pepper1/4 cup pitted black olives, such as Niçoise, Taggiasca, or KalamataFor the White Bean Dip:, drained, or one can low-sodium white beans, drained and rinsed For Serving:
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted or warmed pita breadAdjust oven rack to middle position and preheat oven to 425°F . In a 10-inch stainless steel skillet or on a small rimmed eighth- or quarter-sheet pan, combine tomatoes with olive oil, season lightly with salt and pepper, and shake pan to evenly coat tomatoes with oil. Transfer to oven and roast until tomato skins just begin to shrivel and split, 20 to 25 minutes.
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