This is currently my favourite version of beans of toast. It’s dead easy and invariably delicious. With simple dishes like this the quality of the ingredients is key. So, whatever you do, do not skimp on the olive oil. If you don’t already own a bottle of good quality extra virgin olive oil, go out and get one. Like, right now. A good e.v.o. is fruity and rich with only a hint of bitterness and instantly elevates even the simplest ingredients. Personally, I love to combine these zesty beans with juicy, sweet cherry tomatoes, but they’re also great on their own. And if you don’t have any old baguettes lying around, you can also just have your beans on a piece of toast. Or forgo the bread altogether and eat it by the spoonful!
for the beans:
1 can of cooked cannellini beans
zest of 1 unwaxed lemon
juice of 1/2 lemon
coarse sea salt
extra virgin olive oil
parsley, coriander or basil
for the bruschetta:
an old baguette or ciabatta
1 clove of garlic
- Drain and rinse the beans and put them in a bowl.
- Add lemon zest, juice and a good glug of extra virgin olive oil. Season to taste with sea salt and black pepper and stir gently to not break up the beans.
- Cut the bread in long diagonal slices, drizzle one side with olive oil and place them with that side down in a hot frying pan on medium to high heat.
- Drizzle some oil on the other side and toast both sides till golden brown.
- On your plate or chopping board, rub the toasted bread on both sides with the cut side of a clove of garlic.
- Assemble the bruschetta, adding beans first and topping it off with tomato slices, more pepper and fresh herbs.
Welcome to Cuisine d’Eli. My name is Elizabeth and I’m a personal chef, writer and photographer with a passion for sustainable food. I’m based in Utrecht, the Netherlands. Contact me for more information and/or bookings.
Welkom bij Cuisine d’Eli. Ik ben Elizabeth: duurzame kok aan huis, schijver en fotograaf. Meer weten? Neem gerust een kijkje op de rest van mijn website of neem contact met me op voor meer informatie.