Exercising creativity in the kitchen can really help an inspiring chef meet their niche. Changing a recipe isn’t necessarily frowned upon — its actually a great way to discover new flavors and dishes!
This is exactly what our very own Richard did after enjoying a lunch in Tuscany. When he arrived home, he made a few alterations to this regional recipe and came up with an office hit! Create this recipe at home — and try making a few adjustments of your own, whether you add different fresh herbs, dried seasonings, or different cheeses.
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Recipe for Tuscan Bean Dip
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Ingredients
- 1 can cannellini beans, drained and rinsed
- 1/2 — 3/4 cup grated Asiago cheese
- 1/3 — 1/2 cup extra virgin olive oil
- Pinch of salt
- Fresh rosemary, to taste
Instructions
- Empty cannellini beans into a food processor and pulse until smooth.
- Slowly add grated Asiago cheese.
- With machine running, add olive oil until dip has a smooth, spreadable consistency.
- Taste and add pinch of salt if necessary.
- Pulse in fresh rosemary to taste.
- Spoon into serving bowl and top with a full sprig of rosemary.
- Serve at room temperature with your favorite crackers or Tuscan bread.
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