- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Easy
Move over smashed avo! Cannellini beans, ricotta and tomato are our new favourite toast toppings.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 teaspoon fennel seeds, crushed
- 2 x 400g cans cannellini beans, drained, rinsed
- 2 tablespoons finely shredded fresh basil leaves
- 2/3 cup smooth ricotta
- 8 slices white crusty bread, toasted
- 2 tomatoes, sliced
- Extra 2 tablespoons small fresh basil leaves, to serve
Method
- Step 1Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add fennel seeds. Cook, stirring, for 1 minute or until fragrant. Add beans. Cook, tossing occasionally, for 5 minutes or until warmed through. Stir in basil.
- Step 2Spread ricotta over toast. Top with tomato, bean mixture and extra basil leaves. Season with salt and pepper. Drizzle with remaining oil. Serve (see notes).
- Vegetarian
Nutrition
2097 kj
Energy
13.4g
Fat Total
4g
Saturated Fat
12.9g
Fibre
23.1g
Protein
18mg
Cholesterol
827mg
Sodium
63.3g
Carbs (total)
All nutrition values are per serve
Notes
Drizzle toasts with a little hot chilli sauce or balsamic glaze just before serving, if desired.
- Author: Liz Marci
- Image credit: Chris L Jones
- Publication: Super Food Ideas
