GARDEN HERB, RICOTTA AND CANNELLINI BEAN TOASTS
NOVEMBER 9, 2023
These Garden Herb and Ricotta Toasts are an ode to the simplicity and flavor of fresh garden produce. With thyme replacing tarragon, they make a delightful hors d'oeuvre or a perfect accompaniment to your dinner spread.
baguette, sliced diagonally into 1/2 inch slices
ricotta cheese (vo: Kitehill Cashew Ricotta)
1 (15 oz) can
cannellini beans, drained and rinsed
fresh parsley, chopped
fresh dill, chopped
fresh chives, chopped
garlic clove, minced
extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
red pepper flakes, for garnish (optional)
Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and toast them on a baking sheet until golden brown, about 10 to 15 minutes.
In a mixing bowl, combine the ricotta, parsley, dill, chives, thyme, half of the minced garlic, and lemon zest. Stir in 2 tablespoons of olive oil and season the mixture with salt and pepper.
Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the remaining garlic and sauté until fragrant, about 1-2 minutes. Add the cannellini beans and cook for another two minutes. Mash some of the beans with the back of a wooden spoon, then stir in the vegetable stock. Simmer on low, stirring occasionally, until the beans thicken. Season with salt to taste.
Once the baguette slices are toasted, allow them to cool slightly. Then spread each slice with the herby ricotta mixture and top with the bean mixture.
Garnish with additional chopped herbs and a sprinkle of red pepper flakes for heat, if desired.
Serve these elegant toasts as a charming hors d’oeuvre or as a delightful side to your main dinner course.
Their versatility and ease of preparation make them a fitting choice for a range of occasions, from a casual gathering to a more formal affair.