Cannellini Bean Bruschetta

Beans on toast have always struck me as a strange combo, but all I needed was a Full English breakfast and I’ve been hooked. This here is a different take on the subject – the beans are marinated, and the toast is not “toasted” but fried in a skillet. This last part is particularly suitable for wet toppings, because as you might have noticed, bruschettas can occasionally get soggy. The beans are mixed with fresh parsley, chopped shallots, cherry tomatoes, rice vinegar, olive oil, chili flakes, lemon zest (and maybe a bit of the juice) and chopped walnuts. Of course all the proportions will vary by taste, and this is mostly a mixing exercise, so… go for it, do your own thing.

I got the recipe from alive.com magazine: https://www.alive.com/recipe/marinated-beans-toast