Bean & Tomato Spread
Searching for a simple spread that's sure to satisfy? This collaboration of beans and tomatoes gives bruschetta a run for its money. It's the perfect spread for just about any occasion.
At a glance
1 tbsp. extra virgin olive oil 3 garlic cloves, finely minced 1 (15 oz.) can cannellini beans, drained, reserving 1/4 cup liquid 1/2 tsp. sea salt 1/8 tsp. ground black pepper 1 1/2 tbsp. fresh parsley, chopped 1 tbsp. lemon juice, fresh 1/2 cup tomatoes, diced drain well 1/2 tsp. basil 1 baguette, sliced into 1/2 inch slices
Heat oil in a medium skillet and sauté garlic for 1 minute. Add beans, reserved liquid, sea salt, and pepper. Cook 2-3 minute. Add basil, parsley, and lemon juice and mix thoroughly. Mash up half of the beans with a fork. Preheat oven to 350 degrees. Place bread slices on baking sheet and bake 5 min until crispy. Remove and top slices with equal amounts of the bean puree and tomatoes.
Ready in 25 min
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