This summer I have discovered how much I love fresh rosemary. Here are 2 easy ways to use it:

Make a dressing with honey, balsamic vinegar, fresh rosemary and salt. Drizzle on any bread (sandwiches, paninis, etc.).

The second is inspired from the amazing St. Honore Boulangerie in Portland. It is a white bean and rosemary spread. I recreated it at home by mixing, in a food processor, butter beans, olive oil, with rosemary that I had crushed with salt (just like you would do the mint leaves for a mojito). It makes a wonderful dip or spread for sandwiches – I love it more than hummus! Here is a white bean, rosemary and lemon dip recipe.

Rosemary balsamic with honey

Rosemary balsamic with honey

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