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ALL OF THE BEANS.
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Avocado “Toast” with Cannellini Cream
Mashed avocado and white beans make the perfect partner for a crispy slice of toast. This simple recipe takes the trend to a whole new level. Serve for breakfast, or for a quick appetizer or snack.
- Prep Time
10 Mins
- Cook Time
10 Mins
- Serves
2 Cups of each, Cream and Avocado/Bean mix
Ingredients
- 2 cans (15 ½-ounce each) cannellini or other white beans, drained
- 1-2 cloves garlic, coarsely chopped
- 1/3 cup milk or water
- 4 tablespoons olive oil, divided, more to brush on bread
- 3 tablespoons fresh lemon juice, divided
- 1 teaspoon lemon zest
- Salt and ground white or black pepper
- 1 cup diced avocado
- 1 tablespoon minced shallot
- 1 red radish, halved and thinly sliced
- 1 tablespoon chopped fresh herb such as marjoram, thyme or basil
- Sliced whole grain artisan-style bread
Cooking Instructions
- 1DIVIDE
Set aside 1 cup of the drained cannellini beans.
- 2COMBINE
In a large saucepan, combine remaining beans, garlic and milk or water.
- 3COOK
Cover, bring to a boil, reduce heat and simmer 4 minutes. Remove from heat. Cool to lukewarm.
- 4BLEND
In a food processor container or blender, combine bean mixture, 3 tablespoons olive oil, 2 tablespoons lemon juice and lemon zest. Whirl until very smooth. Add salt and pepper to taste. Scrape into a bowl and cover. Chill until serving time.
- 5COMBINE
In a bowl, combine reserved beans, avocado, shallot, 1 tablespoon lemon juice, 1 tablespoon olive oil, radish and marjoram. Stir to blend. Add salt and pepper, to taste.
- 6SERVE
To serve, toast bread. Brush or drizzle with olive oil if desired. Spread white bean cream on toast. Top with bean-avocado mixture.