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Hungry Girl Por Vida

Better On Toast: Zingy White Bean Toasts and A Giveaway!

March 31, 2015 by Leave a Comment

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.

Better on Toast

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).

[recipe]

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]

 

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Filed Under: appetizers, Uncategorized Tagged With: appetizer, Better on Toast, bread, cookbook, garlic, giveaway, lemon, olive oil, parmesan, rosemary, sherry vinegar, snack, toast, tomato, white bean

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Reader Interactions

Comments

  1. Stefanie - Sarcastic Cooking

    March 31, 2015 at 5:09 am

    Looove anything on toast! And I totally used the word gussy in a post last week and felt like a Golden Girl hahah! I have to say I am kind of boring. I love avocados in real life but I love them even more on toast!

    Reply
    • cindy

      March 31, 2015 at 6:28 am

      Avocado toast is always a good idea!! It’s just gussy’d enough, ha.

      Reply
  2. Carrie M

    March 31, 2015 at 7:01 am

    Loving my toast. Morning, noon or night!

    Reply
    • cindy

      March 31, 2015 at 8:00 am

      Agreed!

      Reply
  3. Nora B

    March 31, 2015 at 7:26 am

    I think a beef chili on toast is wonderful!

    Reply
    • cindy

      March 31, 2015 at 8:00 am

      That sounds amazing!

      Reply
  4. Stephanie Y

    March 31, 2015 at 7:56 am

    I often bake my own bread and there’s nothing better than some fresh, hot toast! For savory cravings, I love some cream cheese, avocado and a sprinkling of chili powder. When I’m in a sweeter mood my go-to is either some nutella or biscoff spread/cookie butter.

    Reply
    • cindy

      March 31, 2015 at 8:01 am

      YUM to all of that!

      Reply
  5. Bianca @ Sweet Dreaming

    March 31, 2015 at 9:24 am

    almond butter + cinnamon + banana + and a few chocolate chips!!

    Reply
  6. Bianca @ Sweet Dreaming

    March 31, 2015 at 9:25 am

    https://twitter.com/Sweet__Dreaming/status/582956906291052544

    Reply
  7. Carolyn

    March 31, 2015 at 10:47 am

    I love Meyer lemon marmalade on toast.

    Reply
  8. Eileen

    March 31, 2015 at 10:50 am

    The real question is what ISN’T better on toast! I personally am into hot mustard, plenty of chopped veg (whatever’s in the crisper), and some sliced cheese, all popped into the toaster to crisp and melt. Yay! Thanks for the giveaway opportunity!

    Reply
  9. Simone Sika

    March 31, 2015 at 11:18 am

    Anything on toast is delicious! Nutella with shredded coconut, avocado with some hard boiled egg and a little bit of pepper, any combination with peanut butter….

    Reply
  10. Molly

    March 31, 2015 at 1:57 pm

    I am keen on the classic avocado toast with salt and black pepper. A sprinkle of parmesan, red pepper, turmeric or an egg on top never hurts though!

    Reply
  11. Sarah H.P.

    March 31, 2015 at 7:19 pm

    I love avocado toast, but butter and honey is also super nice!

    Reply
  12. Alison H.

    April 1, 2015 at 4:40 am

    I love avocado and a fried egg on toast!

    Reply
  13. Alison H.

    April 1, 2015 at 4:42 am

    I tweeted https://twitter.com/sockmonkeydiva/status/583247985728847872

    Reply
  14. Gail

    April 2, 2015 at 7:16 am

    Love my toast with good butter or avocado or peanut butter or egg or anything – love toast

    Reply
    • Gail

      April 2, 2015 at 7:20 am

      Tweeted too

      Reply
  15. Amy | Club Narwhal

    April 2, 2015 at 10:27 am

    This is AMAZING–because everything really is better on toast! What a fun cookbook (and loving these beans on those crusty toast triangles)!

    Reply
  16. Weezie

    April 3, 2015 at 6:28 am

    Um, everything is awesome on toast. I just made Melissa Clark’s bacon braised beans (via Luisa at the Wednesday Chef here: http://www.thewednesdaychef.com/the_wednesday_chef/2015/02/melissa-clarks-braised-beans-with-bacon-and-wine.html) and fiancee and I smothered the beans on sourdough toast with big shavings of parmesan. THE BEST.

    Reply
  17. Jennai

    April 3, 2015 at 3:58 pm

    I liked creamed chipped beef on toast!

    Reply
  18. Brittany Koelmel

    April 3, 2015 at 6:41 pm

    Baked beans on toast is my favorite:)

    Reply
  19. Danielle

    April 5, 2015 at 6:27 pm

    Peanut butter is always better on toast. I can’t even eat a pb&j unless the bread is toasted!

    Reply
  20. jenny

    April 6, 2015 at 6:44 am

    For me, the super ultimate toast experience is a tiny bit of salted butter and gobs of my homemade strawberry jam. Can’t wait for strawberry season to replenish my supply!

    Reply
  21. Annette

    April 6, 2015 at 6:01 pm

    Corn and Crab Bisque on toast. Yum!

    Reply
  22. Annette

    April 6, 2015 at 6:02 pm

    https://twitter.com/ThatTuxedoCat/status/585261070710927360

    Reply

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