A few days a go a friend from work gave me a huge bag of basil! I was so mad at myself for not growing basil this summer because it can be so expensive for just a little bit at the store. So, now I’m making up for not using basil as much as I would have liked to this summer and I’ve been making all the basil infused recipes my green little heart desires!
First up are these Basil Lemon White Bean Toasts with Tomato. Because who doesn’t like toasts?! They are basically open faced sandwiches, but I like to think that calling them “Toasts” makes me sound fancier. Or maybe I should have called them crostini… Oh well! Either way they are delicious and eating them open faced lets you get a good look at all the bright and beautiful colors that go into them.
Another thing I love about these toasts is that they only take about 10 minutes to assemble. And I get to use my favorite kitchen appliance ever, my food processor! Summer in the desert is really, really hot. And although I keep the AC blasting all day and night, it seems like one of the rules of summer is that you shouldn’t spend more than 20 minutes in the kitchen preparing a meal.
While I have been known to break that rule when it comes to making dinner, I’ve been pretty good at following it for my lunches. These toasts are filling, packed with flavor, and done in only about 10 minutes, which makes me pretty happy! And I hope that things like that make you happy too 🙂
Happy last day of August!Print
- 1 (15 ounce) can cannellini beans, rinsed drained with liquid reserved
- Juice of 1 lemon
- 3/4 cup packed basil leaves
- 1 tablespoon tahini
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2–3 large tomatoes, sliced
- 1/2 purple onion, thinly sliced
- 8–10 pieces of bread
- Optional toppings: freshly cracked black pepper, salt, basil leaves, olive oil
- Place the beans, lemon, basil, tahini, garlic, salt and pepper into a food processor and let run. Slowly add the reserved bean liquid into the food processor until desired texture is achieved. I only used about 2 teaspoons in mine. Water can also be substituted for reserved bean liquid.
- Toast bread and then spread with 2-3 tablespoons of the white bean mixture. Top each toast with sliced tomato, red onion, salt, pepper, basil leaves and a small drizzle of olive oil, if desired.
You don’t have to assemble all toasts at once, white bean dip can be kept in the refrigerator for about 5 days.