Name: Fennel and basil beans on ricotta toasts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 27.30 gm extra virgin olive oil; 1 red onion, finely chopped; 1 tsp fennel seeds, crushed; 2 x 400g cans cannellini beans, drained, rinsed; 40.00 ml finely shredded fresh basil leaves; 158.40 gm smooth ricotta; 8 slices white crusty bread, toasted; 2 tomatoes, sliced; Extra 40.00 ml small fresh basil leaves, to serve

Fennel and basil beans on ricotta toasts

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Upgrade your toast with creamy ricotta, cannellini beans, and juicy tomatoes - a delicious twist on classic avocado toast!

Ingredients:

27.30 gm extra virgin olive oil
1 red onion, finely chopped
1 tsp fennel seeds, crushed
2 x 400g cans cannellini beans, drained, rinsed
40.00 ml finely shredded fresh basil leaves
158.40 gm smooth ricotta
8 slices white crusty bread, toasted
2 tomatoes, sliced
Extra 40.00 ml small fresh basil leaves, to serve

Instructions:

In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Sauté the onion, stirring, for 3 minutes until softened. Add fennel seeds and cook for 1 minute until fragrant. Toss in the beans and cook for 5 minutes until warmed through. Finish by stirring in the basil.
Spread a layer of creamy ricotta cheese onto the toast, then generously top it with flavorful tomatoes, mixed beans, and fresh basil leaves. Season everything with a pinch of salt and pepper, and finish by drizzling with the remaining oil. It's now ready to be enjoyed (refer to additional instructions if needed).

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