Description
These avocado and white bean toasts are ready in about 20 minutes, and work for breakfast, lunch, or dinner.
Ingredients
Scale
- 4 thick slices whole wheat sourdough bread (or similar)*
- Extra virgin olive oil, for drizzling
- 1 large garlic clove
- One 15-ounce can white beans*, drained and rinsed
- 1 cup cherry tomatoes, chopped
- Fine sea salt + freshly ground black pepper
- 2 medium ripe avocados, pitted and peeled
- 1 tablespoon lemon or lime juice
Instructions
- Heat a cast iron skillet* over medium-high heat.
- Lightly drizzle both sides of the bread with oil. Place in the hot skillet and toast until nicely browned, 4 to 5 minutes, then flip and brown the other side. Transfer the toast to a board or platter.
- Halve the garlic clove widthwise (creating a flat surface) and immediately rub the hot toasts with the garlic on both sides until fragrant.
- Meanwhile, in a medium bowl, combine the beans and tomatoes with pinches of salt and pepper. Set aside to marinate.
- In a separate shallow bowl, mash the avocados with a fork until smooth. Add the lemon juice and season to taste with salt.
- To serve, divide the avocado among the toasts, and top with the bean mixture. Serve immediately.
Notes
- You may also use ciabatta or another country-style loaf. It’s best to slice the bread yourself since pre-sliced bread is too thin and may buckle under the weight of these toppings.
- Cannellini, great northern, navy, or butter beans would all work here.
- You may substitute cherry tomatoes with a ripe heirloom tomato.
- If you don’t have a cast iron pan, use a grill pan (or any other skillet you have).
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 485
- Sodium: 370 mg
- Fat: 23.3 g
- Saturated Fat: 4.7 g
- Carbohydrates: 59 g
- Fiber: 16.1 g
- Protein: 14.7 g
