Roast Garlic: Start by cutting off the top of a garlic head to expose the cloves. Place the garlic on a sheet of aluminum foil, drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Wrap the garlic head in the foil and roast in the oven for 1 hour. (If you're making the confit tomatoes too, you can roast them at the same time). Once done, remove from the oven. Once cooled, squeeze the garlic head to release the soft, roasted cloves.

Prepare the Bean Dip: In a food processor, add the cannellini beans, roasted garlic, 2 tablespoons of olive oil, lemon juice, basil leaves, and chopped scallion. Pulse until smooth and well combined.

Assemble and Serve: Transfer the bean dip to a serving bowl. Top with the tomato confit and chopped basil. Serve with crudités or crostinis and enjoy!