Lunch / Mediterranean-inspired

White Bean Pesto Toast

A quick lunch of creamy lemony white beans on toast with pesto, tomatoes, and greens.

10 min prep 5 min cook 2 servings Easy
Toast topped with beans, herbs, and tomatoes

Ingredients

Metric

  • 1 can white beans, drained
  • 4 slices bread
  • 2 tbsp pesto
  • 1 lemon
  • 150 g tomatoes, chopped
  • Handful rocket or spinach
  • 1 tbsp olive oil
  • Salt and black pepper

US

  • 1 can white beans, drained
  • 4 slices bread
  • 2 tbsp pesto
  • 1 lemon
  • 5 oz tomatoes, chopped
  • Handful rocket or spinach
  • 1 tbsp olive oil
  • Salt and black pepper

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Method

  1. Toast the bread until crisp.
  2. Mash half the beans with pesto, lemon juice, olive oil, salt, and pepper.
  3. Fold in the remaining beans for texture.
  4. Pile the bean mixture onto the toast.
  5. Top with tomatoes and greens.
  6. Finish with black pepper and extra lemon if needed.

Substitutions

Pesto

herb sauce, olive tapenade, basil plus olive oil

White beans

chickpeas, butter beans

Rocket

spinach, cress, thinly sliced cabbage

Storage and Reheating

  • Store bean mixture for up to 3 days in the fridge.
  • Toast bread fresh before serving.
  • Do not freeze assembled toast.

FAQ

Can I make it vegan?

Use a dairy-free pesto or blend basil, lemon, garlic, and olive oil.

How can I add protein?

Top with a fried egg, tuna, or leftover chicken.