I truly apologize I have been MIA – the month of August we had a family vacation and then one of my daughter’s [I’m so unsure of the apostrophe here – if it’s in the wrong place, please let me know] got engaged. With all the festivities, I fell seriously behind WITH EVERYTHING! But, I am back! I am so happy to share this recipe from Well Plated . Please try it – it’s so easy, so nutritious and so delicious! I ate it for dinner, but you can easily enjoy it for lunch or on smaller toasts for an hors-d’oeuvre. I know you’ll love it!
White Bean and Tomato Toasts
- 4 slices of thick, crusty bread
- 3 tablespoons, plus 4 teaspoons olive oil, divided
- 1 small shallot, finely chopped
- 1 pint cherry tomatoes (2 cups), left whole
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves minced garlic
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- 1 (15-ounce) can white (cannellini) beans or Great Northern Beans, rinsed and drained
- 2 tablespoons finely grated Parmesan(optional)
- 1 tablespoon chopped fresh thyme
Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down, about 10 to 12 minutes.
Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes. I like to leave the beans like this, but you can lightly smash them for a more creamy topping.
To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato-bean mixture, then sprinkle with Parmesan and thyme. Enjoy immediately.
Once topped, these toasts are best enjoyed immediately. The bean and tomato mixture can be stored in the refrigerator for up to 4 days. Rewarm on the stove and top the bread just before serving.
Thank you Well Plated !