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Toasts with White Beans and Ricotta Salata

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Toasts with White Beans and Ricotta Salata

Name: Toasts with White Beans and Ricotta Salata
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 (15-ounce) can great Northern beans; 3 tablespoons chopped parsley leaves; 1/2 lemon, zested; 1 teaspoon lemon juice; 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper; 1 French baguette, cut into thin slices on the bias; 1 block ricotta salata

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Ingredients

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1 (15-ounce) can great Northern beans

3 tablespoons chopped parsley leaves

1/2 lemon, zested

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

1 French baguette, cut into thin slices on the bias

1 block ricotta salata

Directions

Watch how to make this recipe.

Rinse and drain the beans and put in bowl. Add the parsley, lemon zest and juice, and the oil and season with salt and pepper. Toss to combine. Top each bread slice with some of the bean mixture, then top each with a small crumble of ricotta. Serve immediately.

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Toasts with White Beans and Ricotta Salata

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