The book is full of amazing photos and all sorts of delicious toast toppers, even a recipe for a gluten-free-bread for gluten-free toast making–because everyone deserves a good piece of toast! Included in the book is this super-tasty recipe for Zingy White Bean Toasts. It really jumped out at me because I love white beans and loved the idea of them in a garlicky, rosemary infused, tomato sauce on crunchy parmesan toasts. YUM. Plus, I pureed some of the leftover topping for Casper and he LOVED it. Snack for me and snack for my boo. WIN, WIN.
Speaking of winning, since most of us love toast, Jill and I were thinking maybe you guys would like a chance to win a copy of Better on Toast? If you think you’d like something like that, comment below with what you think Brown: would be better on toast. For a second entry, tweet or tag @theculinistas on twitter or instagram with how you like your toast (be sure to reply to your comment here and let me know). The giveaway will run from March 31st to April 7th and I will message the lucky winner to ship them a copy from the publisher Harper Collins.
For other Better on Toast ideas and chances to win check out these other great blogs:
Feed Me Phoebe: Avocado Toast with Roasted Spring Vegetables and Tahini Sauce
The Yellow Table: 3 Easy Breakfast Toasts
Leanne Brown: Soy Sauce Marinated Tofu
**(Only entries from the US and Canada are eligible).
Zingy White Bean Toasts
Makes 8-12 appetizer sized toasts.
5 tablespoons olive oil
4 fresh rosemary sprigs
2 cloves garlic, minced
1, 15-ounce, can white beans, rinsed and drained
pinch of salt
1, 15-ounce, can diced tomatoes, drained (or 1 pint halved cherry tomatoes)
1 tablespoon sherry vinegar
1 lemon, halved
4, 1/2 inch thick, slices rustic bread, Parmesan pan toasted (instructions below)
In a skillet over low heat, heat the oil and the rosemary sprigs until the rosemary leaves have fried but not burned, 5-7 minutes. Remove the rosemary and reserve. Set aside 2 tablespoons of the rosemary infused oil in a dish.
Add the white beans and the garlic to the remaining oil in the pan and turn up the heat to medium-high. Sauté for 4-6 minutes or until the garlic has softened. Add a pinch of salt. Add the tomatoes and cook them down, about 10 minutes, stirring occasionally. Add the vinegar and cook an additional 2 minutes.
Squeeze the lemon onto the toasts and top with roughly 2 tablespoons of the bean mixture. Drizzle with the reserved rosemary oil and sprinkle with fried rosemary.
To make the parmesan toasts, spread each slice of bread on both sides with a thin layer of butter. Smash some freshly grated parm onto one side of each toast. Heat a skillet over medium heat. When the pan is hot place the bread, parm side down, into the pan, and toast until golden brown. While the first side browns, carefully press some more parm on the top sides of the bread. Flip and repeat. [/recipe]