Name: White Bean Tapenade
Cook time: 10 minutes
Total time: 10 minutes
Yield: Makes 6 servings (makes about 2 cups)
Ingredients: 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped; 1/2 cup pitted mixed olives, coarsely chopped; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 tablespoons extra-virgin olive oil; 1 teaspoon thinly sliced lemon zest; 1/8 teaspoon crushed red pepper flakes; 1 tablespoon (or more) fresh lemon juice; Kosher salt, freshly ground pepper; 1 baguette (for serving)

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Recipe notes