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Toasts with White Beans and Ricotta Salata

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.