Truffled White Bean Dip

One Friday night after a long week of work, I got home and wanted only to sit in the sun on my balcony with M, a glass of wine, and some good, leisurely snacks. I surveyed what we had on hand and pulled out a wedge of Gruyere, olives, pickles, table water crackers, and Pink Lady apple slices. Wanting something a bit more substantial, I grabbed a can of cannellini beans and thought that I would dress them simply with a vinaigrette. I did just that but also started mashing them up with roasted garlic and sea salt. I drizzled a tiny bit of truffle oil over the top. With minimal effort, I had a pretty good platter in front of me.

Those beans were GOOD. Mellow and creamy with just the right hints of salt and savory truffle. The dip was so good that I made it again, and again, and finally wrote down the recipe. I've made variations by adding a pinch of chili flakes on one occasion and some chopped fresh basil on another. Both were great but the truffle oil is what makes it special.

This is the perfect recipe to have for a last minute hors d'oeuvre. I make mine on the chunkier side, roughly mashing the ingredients together with the back of a fork. For those of you with a food processor, it would be a breeze to puree it all together for a smoother, creamier dip.

For about 1 cup:

• 1 large roasted garlic clove
• 15 ounces (400 grams) cannellini beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon good-quality balsamic vinegar
• 1/2 teaspoon truffle oil, divided
• 1/2 teaspoon sea salt
• Freshly ground black pepper

Combine the garlic, beans, olive oil, vinegar, a 1/4 teaspoon truffle oil, and the sea salt in a bowl. Stir together and mash with a fork until you've reached the desired consistency. Drizzle the remaining truffle oil over the top, grind some pepper over it and serve alongside crackers and crudites.