Black Bean Toast Topper
Transform your toast from a breakfast basic to an anytime snack or a quick weeknight dinner with all kinds of creative topping combinations.
There is a wide variety of bread available for toasting, from the everyday prepackaged sliced bread to specialty bread baked at the Co-op’s bakery or special gluten-free breads for those who avoid gluten. You can even slice baguettes and the large crusty-bread loaves to make your toast.
For toasting the bread you can use a pop-up toaster or toaster oven, or even a hot skillet with oil drizzled on the bread.
Toppings for toast can be as simple as nut butter or even casserole and veggie leftovers. Try this specially-made bean spread.
Ingredients (makes 12 slices)
1 loaf of North Coast Bakery bread
6 ounces cheddar cheese, grated (about 1 ½ cups) or dairy alternative
1 (15-ounce) can black beans, drained
1 Tablespoon chopped fresh parsley, plus 12 fresh parsley sprigs
1 Tablespoon balsamic or apple cider vinegar
2 teaspoons olive oil
1 large clove garlic, minced
3 Tablespoons water, or as much as needed
12 cherry tomatoes, sliced
- Preheat oven to 350°F.
- Cut bread into ½-inch thick slices. Arrange on a baking sheet and place in oven for 10 minutes, or until golden.
- Meanwhile, combine beans, parsley, vinegar, oil and garlic in blender or food processor and process into puree. If puree is too thick, add water one Tablespoon at a time to reach a consistency that is good for spreading. Cover and refrigerate.
- Divide cheese among bread slices, pressing it firmly in place. Bake for 10 minutes longer, or until cheese is melted and toasts are crisp.
- Remove from oven and set aside until room temperature.
- Just before serving, generously spread bean mixture on toasts. Top each with tomato slice(s) and a sprig of parsley.