Cannellini Bean Spread with Truffle Balsamic Vinegar

Back in March, my friend Rachel at Oldways emailed me to tell me about National Mediterranean Diet Month.  As many of you probably already know, a Mediterranean diet can be really healthy and super flavorful.  After all, some of the staples of a Mediterranean diet include olive oil, sun-dried tomatoes, hummus, Greek yogurt and pita bread!  Inspired by National Mediterranean Diet Month, I decided to check out Oldways' Mediterranean-inspired recipes when I came across their recipe for Cannellini Bean Bruschetta with Reduced Balsamic Glaze.  Using this recipe as a base, I developed my own Cannellini Bean Spread with Truffle Balsamic Vinegar. 

First, I gathered my ingredients:

• 2 15 oz cans of cannellini beans, drained and rinsed
• 4 cloves of garlic
• Lemon juice from one lemon
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil (to drizzle into food processor)
• 1 tablespoon white truffle oil
• Salt and pepper, to taste
• Truffle balsamic vinegar, to taste

I added the cannellini beans, garlic, lemon juice, oregano, salt and pepper into the food processor. 

I pulsed the food processor until it turned into a chunky bean mixture.  I then slowly added the olive oil to the food processor until it turned into a creamy texture.  I also added a splash of white truffle oil because I firmly believe truffle oil makes everything better.

I served the cannellini bean spread with sliced French baguette and the Cavedoni truffle balsamic vinegar that I picked up at the Spring Wine Fest.

This simple spread is a perfect appetizer and I served it during an indoor picnic (more to come on that later this week).

I strongly urge you to learn more about National Mediterranean Diet Month through Oldways' Facebook page or their Twitter account.

Will you be celebrating National Mediterranean Diet Month?  What is your favorite Mediterranean ingredient?