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Garlicky White Bean and Tomato Toasts

Warm cannellini beans and softened tomatoes make a spoonable topping for crisply toasted sourdough. Roughly mashing a few beans binds the tomato juices so the topping stays on the bread.
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Servings: 2 servings
Calories: 357
Ingredients Method Notes

Ingredients
  

  • 240 g canned cannellini beans drained and rinsed
  • 220 g ripe tomatoes diced
  • 100 g sourdough 4 slices
  • 14 g olive oil
  • 6 g garlic minced
  • 12 g lemon juice
  • 1 g fine salt

Method
 

  1. Warm the oil in a skillet over medium heat. Stir in the garlic for 20–30 seconds, just until fragrant.
  2. Add tomatoes and salt. Cook 5–7 minutes, stirring occasionally, until the tomatoes slump and the juices thicken.
  3. Stir in the beans and heat for 3–4 minutes. Mash several spoonfuls against the side of the pan and stir in the lemon juice off the heat.
  4. Toast the bread until crisp and divide the topping among the four slices immediately.

Notes

Drag a spoon across the skillet. If the trail fills immediately with juice, simmer the topping uncovered for another minute.