Name: White Bean and Herb Tartine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 4 thick slices of rustic sourdough bread; 1 can (15 oz) cannellini beans, drained and rinsed; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 tablespoon fresh lemon juice; 2 cloves garlic, 1 minced and 1 left whole for rubbing bread; ¼ teaspoon lemon zest; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh dill; ¼ cup microgreens or sprouts for garnish

Instructions

Prepare the Bean Spread

In a food processor, combine the drained cannellini beans, minced garlic, lemon juice, lemon zest, salt, and pepper. Pulse several times, then with the motor running, slowly add the olive oil until the mixture is smooth but still has some texture. Transfer to a bowl and fold in half of the chopped herbs, reserving the rest for garnish.
Toast the Bread

Toast the sourdough slices until golden brown and crisp on the outside but still slightly soft in the middle. While the bread is still hot, rub one side of each slice with the whole garlic clove to infuse with flavor.
Assemble the Tartines

Spread a generous layer of the white bean mixture onto each slice of the garlic-rubbed bread. Ensure the spread is evenly distributed, reaching all the way to the edges.
Garnish and Serve

Sprinkle the remaining fresh herbs over the tartines. Top with microgreens or sprouts, drizzle with a little extra virgin olive oil, and add a final light sprinkle of salt and freshly ground pepper. Serve immediately while the bread is still warm and the toppings are fresh.

White Bean and Herb Tartine

Ingredients

Instructions

Nutritional Information