Description
These pretty in pink open-face radish and white bean toasts are easy to whip up and satisfying for breakfast, appetizers, or a meal with soup or salad.
Ingredients
Scale
- 1 – 15 ounce can Cannellini beans, rinsed and drained
- 1/2 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon smoked red paprika
- Optional: pinch sea salt
- 2 tablespoons fresh lemon juice
- 8 slices rustic whole grain bread (1 ounce each)
- 8 radishes, cleaned, trimmed, thinly sliced
- 1/2 cup chopped fresh parsley
Instructions
- Toast slices of bread until golden on a baking sheet in the oven, or in a toaster oven or electric toaster.
- Meanwhile, in a medium bowl, mix together beans, olive oil, garlic, smoked red paprika and lemon juice. Mash the bean mixture with a potato masher, until mixture is thick and lumpy.
- Prepare each toast by spreading 2 ½ tablespoons of the bean spread on toast, top with one sliced radish, and garnish with 1 tablespoon parsley.
- Serve immediately. Makes 8 small appetizer servings (1 toast each). If you are enjoying this recipe as an entree, the suggested serving size is 2 toasts per serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American, European
Nutrition
- Serving Size: 1 serving
- Calories: 257
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 15 g