White-Bean ‘BLT’
Zingy and crispy gourmet food in 3 minutes!
3/4 cup tinned cannellini beans, rinsed and drained
2 tbs fetta, crumbled
2 tbs fresh Italian parsley, chopped
1 tbs fresh basil, chopped
1/4 tsp garlic, chopped
2 tbs extra-virgin olive oil, divided
4 slices (about 115g total) crusty wholegrain bread, toasted
1/4 cup radicchio, sliced
Pinch of cracked black pepper
Ingredients
1/2 cup cherry tomatoes, halved3/4 cup tinned cannellini beans, rinsed and drained
2 tbs fetta, crumbled
2 tbs fresh Italian parsley, chopped
1 tbs fresh basil, chopped
1/4 tsp garlic, chopped
2 tbs extra-virgin olive oil, divided
4 slices (about 115g total) crusty wholegrain bread, toasted
1/4 cup radicchio, sliced
Pinch of cracked black pepper
Method
1. Preheat the grill. Put tomatoes, cut-side up, on a foil-lined baking tray.
2. Grill 15cm from heat source until tomatoes wilt, 3 minutes; set aside.
3. Place beans, fetta, parsley, basil, garlic and 1 tbs of the oil in a food processor; puree until mixture is smooth. (This makes about 2/3 cup.)
4. Spread bean mixture evenly onto toast; top with roast tomatoes and radicchio. Drizzle with remaining oil, season with pepper and serve.
Notes
NUTRITIONAL INFO PER SERVING
825 kJ (197 cal), 5g protein, 23g carbs, 4g fibre, 10g fat (2g sat fat), 193mg sodium
- Author:
- Photographer:
- Kana Okada
