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White Bean Ricotta & Baby Artichoke Toast


  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 4-6 servings

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
  • 46 slices seeded bread (Gluten-Free/Vegan as needed)
  • 1 jar Edward & Sons Native Forest Baby Artichoke Hearts, halved
  • fresh dill, chopped

Instructions

  1. Add the cashews to a small bowl and cover with hot water. Soak for at least minutes, then drain and rinse well.
  2. Transfer 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 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.
  3. Use immediately or chill or 30 minutes to allow the flavors to meld.
  4. To assemble toasts, spread white bean ricotta over toasted seeded bread and top with sliced baby artichoke hearts and fresh dill. Enjoy!
  • Prep Time: 1 hour
  • Category: Toast
  • Cuisine: Vegan, Oil-Free, Gluten-Free Option