Ingredients
1 1/2 cups cooked cannellini beans (canned or simmered in olive oil)
1 medium tomato, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, peeled and lightly toasted
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
1 large baguette, sliced and toasted
Instructions
In a food processor, blend cooked cannellini beans with toasted garlic, olive oil, lemon juice, salt, and pepper until smooth
Transfer the bean mixture to a medium bowl and stir in chopped tomatoes and basil
Garnish with whole basil leaves if desired
Serve the mixture at room temperature on toasted baguette slices, pressing gently to coat
Optionally drizzle with a little additional olive oil just before serving
Notes
For extra depth, roast cherry tomatoes in the oven at 400°F (200°C) for 10 minutes before mixing with beans
The bean mixture can be refrigerated for up to 2 days the toasted bread can be made ahead
Use gluten-free bread for dietary restrictions and adjust salt if using canned beans
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Toasting, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1-2 pieces of bread
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g