These crusty cannellini bean toasts are easy to prepare in large quantities for a party, but so flavorful your guests will think they took more effort than they did. When you run out of bread, use the bean spread as a dip for sliced veggies and pita chips. This recipe was created by Stephanie Cottrell, who writes the blog Meatless Mouthfuls.
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3/4 cup low sodium vegetable broth
- Salt and pepper to taste
- 1 loaf crusty bread, sliced
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, or until it becomes fragrant. Do not let it brown.
Add the beans and vegetable broth to the skillet. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes.
Toast the bread slices and drizzle with the remaining tablespoon olive oil. Top each slice of bread with a few tablespoons of the bean topping.