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Marinated White Beans on Olive Oil-Fried Toast


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  • Author: Amanda
  • Yield: 4 servings 1x

Description

Marinated white beans with olive-oil fried toast make a great (and easy!) make-ahead appetizer or side dish out of mostly pantry staples, like canned beans, sun-dried tomatoes, olive oil, and roasted peppers, and a few fresh herbs!


Ingredients

Scale
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 2 tablespoons fresh basil leaves, cut into chiffonade
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon honey
  • 2 garlic cloves, finely minced
  • Red pepper flakes, to taste
  • 1/4 cup finely chopped roasted red peppers
  • 1/4 cup finely chopped sun-dried tomatoes
  • Kosher salt and freshly ground black pepper
  • 4 slices rustic country or Italian bread
  • High-quality extra-virgin olive oil
  • Crumbled goat cheese, for serving
  • Microgreens, for garnish

Instructions

  1. In a medium mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, honey, garlic, and red pepper flakes. Fold in the white beans, roasted peppers, and sun-dried tomatoes.  Season to taste with salt and pepper. Cover the bowl and set aside to marinate for at least 30 minutes.
  2. To make the olive oil-fried toasts: Preheat a large skillet over medium heat and add a thin layer of olive oil. Once hot, add the bread slices and fry until golden brown and crisp on both sides. Season with salt and pepper. Serve a generous helping of the beans on top of each bread slice, topped with crumbled goat cheese, if desired, and microgreens.

Notes

Inspiration: Marinated White Beans with Olive Oil Toast on howsweeteats.com