Cannellini beans simmer with bay leaf, sage, and rosemary until tender, then meet slow-sweated garlic for a silky spread, topped with sundried tomato and kalamata olive tapenade on crisp rosemary-garlic pizzelles.
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In 2 1/2 quart saucepan, bring beans, stock, bay leaf, sage leaf, rosemary sprig, and salt to . Lower heat and partially covered until beans are tender, about 40 minutes .
Drain beans and remove bay leaf, sage leaf, and rosemary sprig. Reserve any remaining bean liquid.
In 8-inch sauté pan, heat olive oil over low flame. Add garlic and sweat until garlic just begins to turn golden in color. Remove from heat immediately.
In food processor, combine beans, garlic, and lemon juice. Blend to creamy, pipe-able consistency, using reserved cooking liquid if necessary. Transfer from processor to small bowl. Season to taste and set aside.
Combine sun-dried tomatoes, olives, and parsley in small bowl. Use about 1/4 teaspoon to garnish each pizzelle.
Toss sage leaves in arrowroot. In small sauté pan heat canola oil on medium-high heat. each sage leaf and drain on paper towels.
Transfer bean paste to small pastry bag with small star tip. Pipe onto pizzelle (recipe following). Garnish with tapenade and sage leaf.
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