Charred Tomato White Bean Pesto Toasts

Ingredients

• 4 thick slices sourdough or country bread
• 1 can cannellini beans, drained and rinsed
• 1 packed cup basil leaves, plus extra for serving
• 1 small garlic clove, grated or minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil for the pesto, plus more for tomatoes and toast
• 2 tablespoons grated parmesan, toasted almonds, or toasted pine nuts
• 2 cups cherry tomatoes
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: chili flakes, balsamic glaze, extra lemon zest, flaky salt
• The pesto keeps for up to 3 days in the fridge; cover the surface with a thin layer of olive oil to keep the basil bright.
• If the pesto thickens after chilling, loosen it with a teaspoon of water or lemon juice.
• For a lighter snack, serve the pesto and tomatoes on cucumber rounds or crackers.
• For a fuller lunch, add sliced avocado, a soft-boiled egg, or a handful of arugula on the side.
• Keep tomatoes separate until serving so the toast does not soften too early.

Method

1. Toast the sourdough until the outside is crisp and the center still has a little chew. Brush or drizzle lightly with olive oil while warm.
2. Blend cannellini beans, basil, garlic, lemon juice, olive oil, parmesan or nuts, salt, and pepper until creamy. Add 1 to 2 tablespoons water if it needs help moving.
3. Taste the pesto before adding more salt. Beans and parmesan vary, so adjust with lemon juice for brightness and olive oil for a smoother spread.
4. Heat a skillet over medium-high heat. Add a little olive oil and the cherry tomatoes. Cook 5 to 7 minutes, shaking the pan occasionally, until the skins blister and the juices begin to caramelize.
5. Spread the white bean pesto generously over the toast. Spoon the hot charred tomatoes on top with a little pan juice.
6. Finish with lemon zest, basil leaves, flaky salt, black pepper, and chili flakes if you like heat. Serve while the toast is crisp.

Tips

• The pesto keeps for up to 3 days in the fridge; cover the surface with a thin layer of olive oil to keep the basil bright.
• If the pesto thickens after chilling, loosen it with a teaspoon of water or lemon juice.
• For a lighter snack, serve the pesto and tomatoes on cucumber rounds or crackers.
• For a fuller lunch, add sliced avocado, a soft-boiled egg, or a handful of arugula on the side.
• Keep tomatoes separate until serving so the toast does not soften too early.