Creamy Tuscan Bean Toasts

Intro:
Level up your toast game with this rich, rustic take on an Italian classic. Creamy rosemary cannellini beans are layered onto crusty sourdough, finished with lemon zest and fresh herbs — perfect for brunch or an easy lunch.

Recipe:
Ingredients:

• 1 jar Rosemary Garlic Cannellini Beans

• 2 slices sourdough bread, toasted

• 1 tbsp olive oil

• ½ tsp lemon zest

• Fresh parsley or thyme (optional)

• Sea salt & cracked black pepper to taste

Instructions:

1. Lightly toast your sourdough until golden and crisp.

2. Warm the beans gently in a small pan or serve cold for a chilled version.

3. Spread beans generously over toast.

4. Drizzle with olive oil, sprinkle lemon zest, salt, pepper, and herbs.

5. Serve immediately while the bread is warm.