Savory toast with a white-bean and cashew based ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch!
It’s getting harder to work indoors lately.
The pollen is starting to disappear, and with it all of my restraint for staying indoors.
Even though it’s been a while since I was in school, I still feel the anticipation of summer coming, as is all of us were about to take an epic vacation from life.
Today I stood in my studio, camera in hand, gazing out at bright blue skies and wondering if F&V would mind if I took the day off…
The answer is yes, because I have a recipe for you that needs to be shared and needs to be shared today!
It’s been a second since we did a classic Toast Tuesday, so I thought I’d share this White Bean Ricotta & Baby Artichoke Toast with you.
My new favorite savory toast that’s perfect for casual breakfast, lunch, but elegant enough to serve for (Mother’s Day!) brunch!
This white bean ricotta is my new favorite spread, guys!
The spread as a white bean and cashew base that’s perfectly seasoned with lemon, tahini, and a bit of nutritional yeast.
Add a touch of optional maple syrup for sweetness or leave it completely savory.
The recipe calls for soaked cashews in the recipe, but if you don’t remember to soak your cashews ahead of time, no worries!
I indicate a quick-soak method requiring only hot water and 30 minutes.
If you don’t have white kidney beans, sub navy beans, great northern beans, or even chickpeas instead.
Oh, and don’t overthink and over-blend this one.
You want the mixture to be a bit chunky– it adds more hearty intrigue to the equation!
This weekend my girlfriends and I were laughing about artichokes.
What’s so funny about artichokes, you might ask?
Well, nothing obvious, I suppose, other than our horror stories in first time artichoke preparation.
I distinctly remember slicing off the outer leaves, unsettled by the fact that my artichoke had unappetizing thorns on the inside.
They can definitely be a pain to tackle, which is why I loved using these Baby Artichoke Hearts in this recipe for convenience and ease.
These artichokes are super tender, petite in size, and delicious in flavor straight from the jar.
I added them halved to these toasts with lots of fresh dill and cracked pepper.
This White Bean Ricotta & Artichoke Toast is comforting, light, and refreshing.
The creamy base topped with savory artichoke and fresh herbs, makes it perfect for breezy warm weather breakfast, brunch, or lunch.
You could also add greens and an extra slice of toasted bread for more of a sandwich situation.
Don’t worry about adding protein if serving this as a meal, because the kidney beans and cashews (not to mention your seeded bread) have got you covered!
If you have leftover white bean ricotta, try spreading it on crackers, as dip for veggies, or add a big dollop to your power bowls and salads.
It’s a great alternative to hummus or cashew cheese on your plate.
If you make this White Bean Ricotta & Artichoke Toast, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more totally awesome TOAST! recipes, check out my Strawberry Hemp Heart Avocado Toast and Lemon-y Smashed Pea Toast.
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XO Lauren
White Bean Ricotta & Baby Artichoke Toast
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Savory toast with a white-bean and cashew based ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch!
Ingredients
- 1/2 cup cashew pieces, quick-soaked in hot water for 30 minutes
- 1 TBSP unsweetened almond milk
- 1 15-oz. can cannellini beans, drained and rinsed
- 2 tsp runny tahini
- 1/2 lemon, squeezed
- 1/2 tsp maple syrup (optional)
- 1 TBSP nutritional yeast (optional)
- Himalayan sea salt, to taste
- 4–6 slices seeded bread (Gluten-Free/Vegan as needed)
- 1 jar Edward & Sons Native Forest Baby Artichoke Hearts, halved
- fresh dill, chopped
Instructions
- Add the cashews to a small bowl and cover them with hot water. Soak the cashews for at least minutes, then drain and rinse well.
- Transfer the soaked cashews to a blender with the almond milk until you have a thick lumpy paste. Add in the beans, tahini, lemon juice, and optional maple syrup. Pulse everything until you have a thick well-combined spread, scraping down the sides as needed. It’s OK if it’s not perfectly smooth– some texture is desirable here.
- Use immediately or chill or 30 minutes to allow the flavors to meld.
- To assemble the toasts, spread white bean ricotta over toasted seeded bread and top it with sliced baby artichoke hearts and fresh dill. Enjoy immediately!
- Store any leftover white bean ricotta in an airtight container in the refrigerator for up to one week.
Notes
Recipe adapted from Protein Ninja
- Prep Time: 1 hour
- Cook Time: 0 mins
- Category: Toast
- Method: Toaster, Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free Option
This post is brought to you by Edward & Sons, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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