Tuscan White Bean Toasts
Ingredients
The toasts
-
4
slices
thick, good quality whole wheat bread
-
3
tablespoons
extra-virgin olive oil
-
4
teaspoons
extra-virgin olive oil
The topping
-
1
small
shallot, finely chopped
-
1
pint
cherry tomatoes (about 2 cups, left whole)
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
3
cloves
garlic, minced
-
2
teaspoons
red wine vinegar
-
1
teaspoon
honey
-
1
15-ounce can
reduced sodium white (cannellini) beans, rinsed and drained
-
2
tablespoons
finely grated Parmesan cheese
-
1
tablespoon
chopped fresh thyme
Instructions
- Preheat the oven to 400°F and arrange the bread on a baking sheet, brushing each side with olive oil.
- Bake the bread for 5 minutes, flip it, and bake for another 5 minutes until toasted.
- In a skillet, heat the remaining olive oil and add the shallot, tomatoes, salt, and pepper, cooking until the tomatoes break down.
- Stir in the garlic, red wine vinegar, and honey, cooking briefly before adding the white beans.
- Cook until the beans are warmed through, adjusting seasoning as desired.
- Serve the toasted bread topped with the bean and tomato mixture, garnished with Parmesan and thyme.
Nutrition Facts (estimated)
Servings
4 servings
Calories
343
Total fat
17g
Total carbohydrates
39g
Total protein
11g
Sodium
20mg
Cholesterol
0mg
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