Cannellini Bean Toasts
with Roasted Broccolini
This dish is so quick and easy, it will become your go-to weeknight meal. Garlicky beans and sweet caramelized onions are topped with crumbly goats cheese, all over warm ciabatta. We served it with roasted broccollini.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 bunch
Grape Tomatoes
1 unit
Red Onion
1 teaspoon
Chili Flakes
1 unit
Ciabatta Roll
(Contains Soy, Wheat)
2 unit
Garlic
1 bunch
Baby Broccoli
1 unit
Lemon
1 can
Cannellini Beans
2 ounce
Crumbled Goat Cheese
(Contains Milk)
1 sprig
Oregano
Not included in your delivery
2 tablespoon
Olive Oil
1 pinch
Salt
1 pinch
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Halve the tomatoes. Mince or grate the garlic. Halve the lemon. Halve, peel, and thinly slice the onion. Chop the oregano. Drain and rinse the beans. Cut the bottom inch off of the broccolini and discard.
Toss the broccolini with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast until crisp-tender, tossing halfway through cooking.
Meanwhile, heat 1 tablespoon olive oil in a non-stick pan over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes, until softened.
Add the tomatoes and cook for another 5 minutes, until they start to burst. Set aside.
Add the cannellini beans to the pan with oregano, garlic, and a pinch of chili flakes. Cook for a minute or two, until fragrant.
Halve the ciabatta lengthwise and toast it in the oven for about 4 minutes, until crispy.
Top with tomato, onion, and cannellini beans. Sprinkle goat cheese on top. Serve with roasted broccolini to the side with a squeeze of lemon.
