The weather in Chicago is seriously wearing on me. These days, I’m checking the 10-day forecast obsessively, waiting for the day that breaks 50 degrees. Come on 50. Fifty and sunny.
And I’m dreaming about travelling, far, far away …
… back to Tuscany and its rolling hills, dotted with grape vines, olive trees and medieval castles.
European vacation is nowhere in the foreseeable future, so I’ll have to settle on giving my mouth a vacation.
Hmmm … that didn’t sound quite right. But you get my point.
This cannellini spread is quintessentially Tuscan—simple, rustic, peasant food from the old country. And since we’re talking a little stay-cation of sorts, let’s do it up right with some apt kitchen props.
Doesn’t this collection make you feel like you’ve wandered into a rustic Italian farmhouse?
- Chef’s planet 30-oz. oil pourer
- Sagaform wine carafe with oak stopper
- Provence Ploughman’s platter
- Flax tea towel
- Cantaria round casserole
- Viertri rustic planter
And to complete the experience …
Rustic cannellini spread
1 cup cannellini beans
5-6 artichoke heart quarters (canned/jarred)
2 tbsp fresh oregano
1 tbsp extra virgin olive oil
2 oz. goat cheese
salt and pepper to taste
french baguette, sliced thin
melted butter for brushing baguette slices
Blend all ingredients minus the bread in a food processor or blender until smooth. Salt and pepper to taste. Set aside.
Slice baguette as thin as possible and brush slices generously with butter. Toast under the broiler on a cookie sheet until golden and crispy.
Serve dip with baguette slices.