skish
IT

Lemony cannellini cream on wholemeal bread with cherry tomatoes

White beans blended with lemon and oil: a light vegan spread.

  • 8 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Lemony cannellini cream on wholemeal bread with cherry tomatoes

Per serving

Calories
312 kcal
Protein
14.7 g
Carbohydrates
50.9 g
Fat
6.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat bread50 g
  • Cooked cannellini beans100 g
  • Lemon juice10 g
  • Cherry tomatoes80 g
  • Basilto taste
  • Extra virgin olive oil5 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten,

In season: June – September

Method

  1. Rinse and drain the cannellini beans and blend them with the lemon juice, oil, a pinch of salt and a spoonful of water, until the purée is smooth and spreadable.
  2. Toast the wholemeal bread for 2–3 minutes in a toaster or a dry pan, until golden.
  3. Meanwhile, wash the cherry tomatoes and cut them into wedges.
  4. Spread the purée on the bread and top with the tomatoes, a few torn basil leaves and a grind of black pepper.

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