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
- 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.
- 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