A platter of crudités is one of my go-to holiday appetizers. I prep the vegetables in advance and store them in the fridge, bundled in a damp paper towel or cloth. The only remaining question is: What to dip them in? Enter, this guy. You can make both components—a lemony white bean dip and sweet-savory tomato jam—days before the party. All you need to do is swirl them together right before serving. —Emma Laperruque
Combine the lemon juice, zest, water, rosemary leaves, salt, and garlic in a food processor. Process until smooth. Add the beans. Process until very smooth, scraping down as needed. With the machine still running, pour in the olive oil. Continue to process until very smooth.
Transfer the white bean dip to a serving dish. Add the tomato jam in tiny dollops, evenly distributed, then swirl slightly to incorporate (but not so much that the two blend). Drizzle with olive oil and sprinkle with flaky salt.
Serve with vegetables like broccoli or cauliflower florets (steamed), rainbow carrots, celery, endives, fennel slices, and small rainbow potatoes (boiled).
For the tomato jam:
Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté until soft, stirring occasionally, about 10 minutes.
Add the tomatoes, sugar, and vinegar, and stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick, about 25 minutes. (Dragging a spoon along the pan should leave a distinct trail.) Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for 2 to 3 weeks.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.