I HAVE to share this food love. It's so damn good, even day 3. Day 2 and day 3 better than day 1, so plan ahead for this. It's worth it. I'll surely be making this one early & often for spring & summer gatherings . . . try it with sliced ficelle, pita chips, veggie crackers, on a corn thin (that's how I just ate it), heck, it'd be a wicked tasty spread for a sammie on an everything bagel with lots of veggies. My next plan is to get D. to grill baguette slices that have been brushed with a little olive oil, and use it on that. You are gonna want to bathe in this. Trust me.
Truffled White Bean Spread (adapted from The Kitchn)4 cups chicken broth (or use veggie to make this a vegan treat) 2/3 cup dried great Northern beans (canellini are a great sub), soaked overnight (if you need GF, make sure your beans are certified GF because there is a chance of cross-contamination) 3 cloves garlic 1 bay leaf Kosher salt and freshly ground white pepper 2 tablespoons extra-virgin olive oil 1 tablespoon white truffle oil, plus more as needed 3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
In a medium pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes. Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans & garlic, remove the bay leaves.
Place the beans & garlic in a bowl and coarsely mash with a potato masher. Mash in the oils, keeping the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with more truffle oil if desired.
I think this is best prepared a day ahead - so prep it through stirring in the scallions & parsley, cover and refrigerate. Before serving, let it come to room temp (you want to taste that spendy truffle oil, don't you??). This makes 1 cup, but you're CRAZY not to double this recipe. You'll hate yourself if you don't.