Open-Faced Ricotta and White Bean Sandwich
Small snack sandwiches lend themselves to endless interesting variations. Here, sweet ricotta blends beautifully with slightly bitter rapini and creamy white bean puree.
- Prep: 25 min
- Cooking: 3 min
- White bean spread
- 2 tbsp (30 mL) butter melted
- 1 tbsp (15 mL) fresh garlic minced
- 1 can 19 oz (540 mL) white beans drained, liquid reserved
- Freshly ground salt and pepper to taste
- 2 tbsp (30 mL) lemon juice freshly squeezed
- 2 tbsp (30 mL) fresh parsley chopped
- 1 bunch of rapini (broccoli raab)
- 6 slices of country bread
- 1 clove garlic halved
- 2/3 cup (160 mL) Canadian Ricotta
- 2 tbsp (30 mL) fresh herbs finely chopped
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In a food processor, combine all ingredients for the white bean spread. Process until smooth, adding some of the reserved bean liquid, if needed. Adjust seasoning and set aside.
Trim the ends from the rapini stems and discard the lower leaves. Cook rapini in a large quantity of boiling salted water until al dente. Remove from pot, rinse under cold water, drain well and pat dry.
Toast bread slices and rub with garlic. Combine fresh herbs in Ricotta. Spread some white bean puree on each slice, garnish with rapini stems and top with Ricotta mix.
Sprinkle with salt and pepper before serving.
Instead of canned beans, you can cook your own using 1/2 cup (125 mL) dried white beans. To avoid overnight soaking, cover the beans with cold water, bring to a full boil, turn off the heat and let sit, covered, for 1 hr before cooking until tender.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 161 mg|