Mashed White Bean-Pesto Tartines

july-no-cook-supper-toast

Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro

Ingredients


  • 2 15-oz. cans unsalted cannellini beans, drained and rinsed

  • 2 cloves garlic, coarsely chopped

  • 2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon)

  • 1 1/2 teaspoons kosher salt

  • 1 cup unsalted dry-roasted pistachios

  • 1/2 cup loosely packed flat-leaf parsley leaves

  • 1/3 cup loosely packed mint leaves

  • 1/2 teaspoon crushed red pepper

  • 6 tablespoons extra-virgin olive oil

  • 12 1-oz. sprouted-grain bread slices, halved diagonally

  • ounce Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

1. Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean.

2. Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt.

3. Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.


  • Active:

    30 minutes

  • Total:

    30 minutes
  • Yield:
    6

Nutritional Information

Calories per serving:
450
Fat per serving:
23g
Saturated fat per serving:
3g
Cholesterol per serving:
4mg
Fiber per serving:
13g
Protein per serving:
17g
Carbohydrates per serving:
47g
Sodium per serving:
734mg
Iron per serving:
4mg
Calcium per serving:
111mg

This Recipe Is

Robin Bashinsky

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