1Heat the oven to 400°F and arrange a rack in the middle.
2In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
3Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
4Bake until hot and bubbly, 15-20 minutes. Serve immediately.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
White Bean and Ham Soup
A humble ham bone is the basis of this hearty, classic soup. Carrots, onions, celery, and thyme add nuance to the savory broth, and white beans add bulk and creamy texture (some beans are mashed to thicken the soup, while some are left whole). Diced ham stirred in at the end makes this a filling, flavorful meal. Read more.
Cook up as many pizzas as you want tonight and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought.