Now don’t get me wrong, sometimes you just can’t beat good old fashioned Heinz beans on toast with some tangy, extra mature cheddar (my favourite is Davistow). However, sometimes it’s nice to treat yourself with something a bit fancier.
These “posh” beans and cheese on toast are a great little addition to a lunch or brunch. Serve on a platter on half slices of bread for guests to help themselves.
Each recipe will be enough to cover two slices of bread and are easy enough to scale to your liking.
Tomato beans and and Parmesan
Olive oil
1 clove of garlic
1/2 teaspoon fennel seeds
1 tin of chopped tomatoes
1 tablespoon balsamic vinegar
Salt and pepper
1 tin pre cooked beans (I used cannellini) drained and rinsed
Chopped fresh basil
Parmesan and parsley to serve
Toast
Add some olive oil into a pan and sautéed some chopped garlic until fragrant. Add in the fennel seeds, and cook for a minute. Add the chopped tomatoes and balsamic vinegar. Simmer for about 20 minutes until thickened and season with salt and pepper.
Add the beans and cook for about 5 minutes until heated through, stir in the basil and serve on slices of toast topped with Parmesan and parsley.
Garlic white beans and ricotta with spinach
Olive oil
1 clove of garlic
1 tin of pre cooked white beans (I used cannellini beans) drained and rinsed
1 tablespoon of ricotta
Handful of baby spinach
Juice of 1/2 a lemon
Salt and pepper
Parsley to serve
Toast
Heat the oil in a pot and add in the crushed garlic and sauté for a minute. Add in the beans and cook for 3-4 minutes until warmed through. Using a potato masher, give the beans a few mashes so there are still about half intact. Remove from the heat and add in the ricotta and stir.
While the beans are cooking, wilt the spinach in a separate pan and stir into the beans. Add plenty black pepper, a little salt and the lemon juice.
Spread on toast with a little black pepper and chopped parsley.
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