Thursday, April 9: Toasts with Artichoke Pesto, White Beans, and Cheese

Toast of the Week! And it was a GOOD ONE. Layer 1: Artichoke-parsley pesto (made with walnuts, lemon, garlic, parm, and olive oil). Layer 2: Butter beans sauteed with olive oil, garlic, and red pepper flakes. Layer 3: Melty cheese!

For the pesto:

To a food processor, add 1 clove of garlic, 1/2 cup of walnuts (I just used raw, but you can use roasted!), 1/2 cup of grated parm, the zest and juice of 1 lemon, 1 big punch parsley, 12 oz artichoke hearts (I used a bag of frozen artichoke hearts that I defrosted in the microwave), a big pinch of kosher salt, and a pinch of red pepper flakes. Pulse until finely chopped and combined. Keep food processor on as you stream in 1/2 cup olive oil, and process until to your desired smoothness. (See original recipe by Giada de Laurentiis here; mine is adapted slightly.)

For the beans:

Heat up a few TB olive oil in a medium skillet over medium-low heat. Add a few cloves of sliced or minced garlic and saute for 1-2 minutes. Add 1 can of drained, rinsed butter beans (or other white bean), plus a pinch of salt and red pepper flakes. Saute for about 5 minutes. Taste a bean and adjust for seasoning. (I could eat these beans straight they’re so good!)

For the toasts:

Place thick slices of your favorite bread on a parchment-lined baking sheet, drizzle with a little olive oil and sprinkle with sea salt, and bake in a 425 degree oven for ~8-10 minutes, flipping halfway. Spread on a layer of the artichoke pesto, then spoon on some of the sauteed beans. Finally, top with a slice or two of your favorite cheese (we used Monterey Jack on some, and white cheddar on some — fontina would be good too!). Place sheet back in the oven for a few minutes, just to melt the cheese.

See more:

See other toasts recipes here: spinach and sun-dried tomato pesto with mozz; arugula pesto with roasted tomatoes and goat cheese; arugula pesto with roasted tomatoes and mozz; arugula pesto with caprese salad