alive logo

Basil White Bean Toasts with Balsamic Syrup

Makes 4 toasts.


    Basil White Bean Toasts

    Kick up your lunch routine with these open-faced sandwiches that feature fetching stacked colour contrasts. More proof that basil and tomato are a dynamic duo. Eating toast was never so exciting.


    Dry Matter

    When nature gives you fresh sun-kissed basil in spades, consider drying some for use in cooking when the winter chill returns. Use kitchen twine to hang a bunch by the stems in a sunny location with good air circulation until the leaves crumble when pressed between your fingers. Pulverize the leaves using a mortar and pestle or food processor, and store in a cool, dark place for up to six months.


    Basil White Bean Toasts with Balsamic Syrup


    • 1 1/2 cups (350 mL) cooked or canned navy beans, rinsed and drained
    • 2 Tbsp (30 mL) extra-virgin olive or camelina oil
    • 1 cup (250 mL) basil, plus more for garnish
    • Juice of 1 lemon
    • 1 garlic clove, chopped
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/3 cup (80 mL) balsamic vinegar
    • 1 Tbsp (15 mL) honey
    • 4 slices whole grain bread, toasted
    • 4 thick slices tomato
    • 4 thin slices fresh mozzarella


    Per serving:

    • calories319
    • protein13g
    • fat11g
      • saturated fat3g
      • trans fat0g
    • carbohydrates42g
      • sugars10g
      • fibre10g
    • sodium386mg



    Place beans, oil, basil, lemon juice, garlic, salt, and pepper in food processor or blender container and blend until just slightly chunky.


    In small saucepan, simmer balsamic vinegar and honey over medium heat, uncovered, until syrupy and reduced to about 2 Tbsp (30 mL), about 5 minutes. Let cool.


    Spread bean-basil mixture on toast and top with a slice of tomato and mozzarella. Drizzle on balsamic syrup and garnish with fresh basil.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.