Take me back to Tuscany

cannellini and artichoke spread

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.

Alas, a 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.

A taste of Tuscany

 

Doesn’t this collection make you feel like you’ve wandered into a rustic Italian farmhouse?

  1. Chef’s planet 30-oz. oil pourer
  2. Sagaform wine carafe with oak stopper
  3. Provence Ploughman’s platter
  4. Flax tea towel
  5. Cantaria round casserole
  6. Viertri rustic planter

And to complete the experience …

white bean goat cheese crostini_small

Rustic cannellini spread

You’ll need:

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.

white bean goat cheese dip | from Better with Butter

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3 comments

  • April 1, 2013 at 9:34 am //

    I saw this and thought maybe one day I can make this–I didn’t think my hubby would approve of it! Oddly enough I ended up determined to make this and a chili dip this weekend as “through the week munchies” and I doubled the goat cheese and then doubled the recipe to make a bunch! I paired it with pita chips and my hubby and my 2 year old can’t get enough. It’s amazing!!! Thanks for such an awesome recipe!!!!

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