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Cucumber and White Bean Toast with sun-dried tomatoes on top

Cucumber and White Bean Toast

Sarah Gibson
Course Appetizer, Snack
Servings 4 people

Ingredients
  

  • 1 ½ cups great northern white beans, drained (or a 15-ounce can)
  • 1 lemon, juiced
  • 1 garlic clove
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • 3 Tbsp. fresh basil, julienned (rosemary or thyme works well, too)
  • ¼ cup sundried tomatoes packed in olive oil
  • 1 English cucumber, sliced on an angle
  • 4 slices hearty whole wheat bread or naan bread

Instructions
 

  • To make the white bean spread, add white beans, lemon juice, garlic, olive oil, salt, and pepper to a food processor. Blend for 20-30 seconds. Add 2 Tbsp. fresh basil and pulse until it’s incorporated.
  • Toast the bread.
  • Meanwhile, dice the sundried tomatoes and set aside some of the oil from the jar. 
  • Spread white bean mixture generously over the top of the bread. Top it with sundried tomatoes and cucumber slices. Drizzle some olive oil, sea salt, and the remaining 1 Tbsp. fresh basil for garnish.

Notes

Looking for the perfect appetizer for when you’re entertaining or an easy snack for the whole family? Sarah Gibson of Chattanooga has just the recipe. “Cucumbers are a staple in our house,” she says. “They serve as a snack and a healthy addition to our weekday menu. This recipe accentuates the crispness of summer cucumbers and the comfort of a flavorful white bean spread over hearty bread.”
Keyword basil, cucumber, garlic, healthy snack, sundried tomatoes, toast, white bean spread, white beans