Wraps & sandwiches
Roasted Pepper Cannellini Toasts
Roasted Pepper Cannellini Toasts with sourdough slices, canned cannellini beans, jarred roasted peppers.
Make this recipe
Roasted Pepper Cannellini Toasts
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~8 min
- Rest / chill
- ~0 min
- Total
- ~18 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Toast sourdough until firm and golden. Rub lightly with the cut garlic.
- Mash half the beans with oil, vinegar and salt; fold in remaining whole beans. Warm in a saucepan with 2 tbsp water for 3–4 minutes.
- Spread beans over toast and top with sliced roasted peppers.
A little note
Drain peppers well so the toast stays crisp.
Cooking tips
- Toast the bread firmly enough to support the warm bean topping.
- Drain jarred peppers well so their liquid does not soak into the toast.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.