Truffled Bean Puree
Monday, May 10th, 2010This is an unbelievably easy dish to prepare for a party, and is always a crowd pleaser at our house.
Truffled Bean Puree on Fresh Fennel
Serves a crowd.
1 15 ounce can cannellini beans
2 tablespoons truffle oil
Process the beans in the bowl of a food processor. With the machine running, pour in the truffle oil in a steady stream. Taste and add salt if desired (truffle salt can add more truffle flavor). This savory, earthy dip is delicious with slices of fresh fennel and cucumber. Of course, you can also offer crackers alongside.
Wine Pairing
This appetizer was prepared with Chardonnay in mind. We enjoyed it with the buttery O Wines Chardonnay. My friend Bean also found this dip with fennel to be the ultimate pairing with Columbia Winery David Lake Syrah.
