Garlicky White Bean and Tomato Toasts

Warm cannellini beans and softened tomatoes make a spoonable topping for crisply toasted sourdough. Roughly mashing a few beans binds the tomato juices so the topping stays on the bread. Before you start Use the drained weight of the beans. A wide skillet gives the tomatoes room to lose moisture before the bread goes in the toaster. Print Garlicky White Bean and Tomato Toasts Warm cannellini beans and softened tomatoes make a spoonable topping for crisply toasted sourdough. Roughly mashing a few beans binds the tomato juices so the topping stays on the bread. Prep Time 8 minutes minutesCook Time 12 minutes minutes Servings 2 servings Calories 357kcal Ingredients240 g canned cannellini beans drained and rinsed220 g ripe tomatoes diced100 g sourdough 4 slices14 g olive oil6 g garlic minced12 g lemon juice1 g fine salt InstructionsWarm the oil in a skillet over medium heat. Stir in the garlic for 20–30 seconds, just until fragrant.Add tomatoes and salt. Cook 5–7 minutes, stirring…

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