Cannellini Toasts With Radicchio and Lemon-Parsley Relish 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Feb 12, 2018

Garlicky white beans combine with bitter radicchio and a bright, zesty relish on these crostini.

Serve with a salad or soup.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, coarsely chopped
  • One 15-ounce can no-salt-added cannellini beans, drained and rinsed
  • 1/4 cup water
  • 3/4 teaspoon sea salt, or more as needed
  • 4 slices country bread (about 1/2 inch thick)
  • 1 lemon, halved and seeded
  • 1/2 cup fresh parsley leaves, coarsely chopped
  • 1 small head radicchio or treviso (about 6 ounces), halved lengthwise, cored and thinly sliced

Directions

Pour 1 tablespoon of the oil into a medium saucepan over medium heat. Once the oil shimmers, add half the garlic and cook, stirring, until fragrant, 30 seconds. Add the beans, water and 1/4 teaspoon of the salt; cook until warmed through, 3 to 5 minutes. Use the back of a wooden spoon to mash about a quarter of the beans, just enough to thicken the mixture. Taste, and add more salt, as needed.

Position an oven rack to 4 to 6 inches from the broiler; preheat to broil. Use a brush and another 2 teaspoons of the oil to lightly coat the bread on each side. Arrange on a baking sheet and broil just until the bread is golden brown, 1 to 2 minutes per side, watching closely to avoid burning.

Thinly slice half the lemon, then coarsely chop the slices (peel included). Gather the parsley, chopped lemon and the remaining chopped garlic on your cutting board and sprinkle with another 1/4 teaspoon salt. Finely chop everything together to create a loose relish.

Toss the radicchio in a medium bowl with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon salt. Squeeze the juice from the remaining lemon half in, and toss to combine.

Spread the beans on each piece of toast. Top with the radicchio and the relish. Drizzle with a little oil and serve.

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Recipe Source

Adapted from "Cook Beautiful," by Athena Calderone (Abrams, 2017). CORRECTION: A previous version of this recipe named the incorrect publisher of "Cook Beautiful."

Tested by Joe Yonan.

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