Smashed White Beans Toast
Protein packed, creamy smashed white beans spread on a crusty bread topped with roasted tomatoes and basil. Simple and delicious, ready in 30 minutes.
Ingredients
- 1 clove garlic chopped
- 1 400 gms can of cannellini beans drained and rinsed
- 1 cup rocket leaves or other greens like spinach
- ½ cup basil leaves sliced into ribbons
- 1 tbsp olive oil
- 1 tbsp extra virgin olive oil for drizzling
- ½ tsp chilli flakes
- Juice of half lemon
- 6-8 slices of sourdough bread or any crusty bread
For Roasted tomatoes
- 200 gms Plum tomatoes
- 1 tsp Italian seasoning
- Salt and freshly cracked black pepper
- 1 tbsp olive oil
Instructions
For Roasting tomatoes
- Preheat the oven to 180 C
- Put the washed plum tomatoes in a roasting dish. Drizzle with olive oil, season with salt, pepper and Italian seasoning. Roast for about 15 minutes or until the tomatoes start to burst.
For Beans Spread
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add chopped garlic and cook for few seconds. Add rinsed cannellini beans, season with salt, pepper and chilli flakes. Cook for 3-4 minutes , stirring frequently. Add basil leaves ( save some for garnishing) Add lime juice.
- Mash the beans partially with the back of a spoon or a masher. Taste and adjust the seasonings.
- In a toaster or a skillet toast the sliced of bread until crispy and golden .
Assembly:
- For assembling, spoon the bean mix on toasted bread. Put some rocket leaves on top. Next add the roasted tomatoes, sprinkle salt and freshly cracked pepper, chilli flakes ( optional) and garnish with basil leaves. Drizzle some extra virgin olive oil.
- Enjoy!