This recipe celebrates what is fresh and growing in the heart of summer - cherry tomatoes, cucumbers and basil. If you have your own garden these items are plentiful - if you don't, take a spin around your local farmers market to get the latest and greatest local veggies.
makes 6 pieces
The cannellini beans in this recipe add a creamy texture and are loaded with clean protein and iron. The garlic, oregano and olive oil add awesome antioxidants and the tomatoes and cucumber add to your daily veggie intake and aid in hydration - which is so important on hot, summer days.
For a gluten free option go with gluten free bread or you can make it into a wrap (even a lettuce wrap)...the possibilities are endless...just like we wish summer was.
Pre heat the oven to 250. Line a baking sheet with parchment paper. Lightly brush the 6 pieces of bread with olive oil on one side and place them oil side up on the parchment paper. Toast in the oven for about 10 minutes until they are a lightly golden and crispy but still soft.
In a mixing bowl, combine beans, tahini, garlic and salt and pepper. With a large fork mash the beans with the tahini and garlic until it is creamy but still has come texture.
In a separate mixing bowl combine the tomatoes, cucumbers, red onion, basil. Dress with lemon juice, 1 Tbsp of olive oil, oregano and salt and pepper and stir until combined.
Spread the white bean mixture onto each piece of bread and mash it in a little bit. Top with the cucumber tomato mixture from the previous step and top with a sprinkle of arugula.