An easy creamy vegan spread made with pureed white beans and basil + a collection of vegetarian recipes for toasts topped with spring produce.
This is one of those things that we’ve been eating a lot lately and not writing about because it just seemed too simple for one whole post. But I get really excited when one recipe becomes a 2-fer, so I wanted to share…
It started with the leftover basil-parsley dressing from this salad (about 1/4 cup). I tossed it in the food processor with a can of white beans, adjusted just a few seasonings (salt, pepper, squeeze of lemon), and served it on a crostini. I reserved just a bit of the original vinaigrette and drizzled it on top with some red pepper flakes. This would also be a great veggie dip or sandwich spread.
This week on the internet (the food internet, at least), toasts seemed to be all the rage. Here are some of my favorites – maybe for a quick lunch or an easy happy hour treat…
I ate a version of this for lunch the other day:
Spring pea mash on whole wheat toasts from Good Things Grow
Whose not craving avocado these days:
Avocado toasts from Cookie and Kate
I’ve never tried shaved asparagus, but I’m gonna now:
Shaved asparagus and goat cheese crostini from Naturally Ella
I heart raisin bread, but this kicks it up a notch (or three):
Bread, Jam & Triple Creme from Camille Styles