---
title: Creamy Herbed Cannellini Bean Toasts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-herbed-cannellini-bean-toasts-68d655d29ed4d6794189f500
servings: 2
prep time: 15 minutes
cook time: 10 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Soy, Wheat, Eggs]
tags: [Veggie, Mediterranean, Vegetarian, Quick, Brunch]
rating: 4.0
rating_count: 492
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Some enjoyed the unique taste, while others found the mayonnaise combination odd.
  - theme: Suggestions
    text: Try pairing with fries instead of salad for better balance.
image: "https://images.recipes.furrysalamander.com/creamy-herbed-cannellini-bean-toasts.avif"
---
Wash and dry all produce. Halve lemon. Seed and finely dice cucumber and tomatoes. Roughly chop dill. Very thinly slice shallot.

In a #medium bowl{}, drain and rinse @cannellini beans{2%cans}. Mash with a fork until mostly smooth but still slightly chunky.

Stir in @yogurt{2%tbsp}, @mayonnaise{1%tbsp}, @basil paste{1%tsp}, chopped @dill{2%tbsp}, @olive oil{1%tbsp}, lemon zest and half the lemon juice. Season with @salt{½%tsp} and @black pepper{¼%tsp}. Set aside.

In a #small bowl{}, combine sliced @shallot{1%unit}, @sugar{1%tsp}, and remaining lemon juice. Stir to dissolve sugar and set aside to pickle ~{10%minutes}.

Toast @sourdough bread{2%slices} in a #large skillet{} or toaster until golden and crisp ~{2%minutes} per side.

Spread bean mixture evenly over toast. Top with diced @mini cucumber{1%unit}, halved @grape tomatoes{1%cups}, @mixed greens{4%cups}, pickled shallots (drained), and @parmesan cheese{2%tbsp}. Serve immediately.