Creamy Herbed Cannellini Bean Toasts

🥘 Ingredients

• basil paste
  1 tsp
• black pepper
  ¼ tsp
• cannellini beans
  2 cans
• dill
  2 tbsp
• grape tomatoes
  1 c
• mayonnaise
  1 tbsp
• mini cucumber
  1 unit
• mixed greens
  4 c
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• salt
  ½ tsp
• shallot
  1 unit
• sourdough bread
  2 slices
• sugar
  1 tsp
• yogurt
  2 tbsp

🍳 Cookware

• medium bowl
• small bowl
• large skillet

1. 

   1

   Wash and dry all produce. Halve lemon. Seed and finely dice cucumber and tomatoes. Roughly chop dill. Very thinly slice shallot.
2. 

   2

   In a medium bowl , drain and rinse cannellini beans . Mash with a fork until mostly smooth but still slightly chunky.

   cannellini beans: 2 cans
3. 

   3

   Stir in yogurt , mayonnaise , basil paste , chopped dill , olive oil , lemon zest and half the lemon juice. Season with salt and black pepper . Set aside.

   yogurt: 2 tbsp, mayonnaise: 1 tbsp, basil paste: 1 tsp, dill: 2 tbsp, olive oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   In a small bowl , combine sliced shallot , sugar , and remaining lemon juice. Stir to dissolve sugar and set aside to pickle ⏱️ 10 minutes .

   shallot: 1 unit, sugar: 1 tsp
5. 

   5

   Toast sourdough bread in a large skillet or toaster until golden and crisp ⏱️ 2 minutes per side.

   sourdough bread: 2 slices
6. 

   6

   Spread bean mixture evenly over toast. Top with diced mini cucumber , halved grape tomatoes , mixed greens , pickled shallots (drained), and parmesan cheese . Serve immediately.

   mini cucumber: 1 unit, grape tomatoes: 1 c, mixed greens: 4 c, parmesan cheese: 2 tbsp