Easy and quick, this is a delicious and healthy appetizer to serve for a group of people, or a light lunch for yourself. And as a bonus, the white bean spread can be made up to a day ahead, so all you have to do is toast the bread and add the toppings when you’re ready to eat!
– About 1/4 baguette, sliced crosswise into 1/2-inch thick disks, at least 4
– 2 small heads of garlic, 1 roughly chopped and the other kept whole
– 6 oz. white beans (cannellini or navy, for example), rinsed and drained
– 1 Tbs. extra-virgin olive oil, divided
– Kosher salt and freshly ground black pepper
– 4 oz. artichoke hearts marinated in olive oil, roughly chopped
– 2/3 cup cherry tomatoes, roughly chopped
– 1/2 cup lightly packed baby spinach
Heat the oven to 400 degrees F. Place the slices of bread on a foil-lined baking sheet and lightly brush each one with the oil. Toast the bread until golden. Once removed from the oven, rub each one with the whole garlic clove.
Meanwhile, combine the beans and chopped garlic in a food processor. While blending, slowly pour in the remaining oil. Blend until just smooth (some texture is okay.) Season to taste with salt and pepper.
In a small bowl, combine the artichokes and tomatoes, and sprinkle with a pinch of salt and pepper. On each slice of bread, arrange a thin bed of spinach then spread the white bean purée. Top with the artichokes and tomatoes. Enjoy!