Photo Credit: Randi Baird
These impressive toasts are piled high with layers of savory flavor and contrasting textures. First a garlicky, olive oil-enriched white bean mash is spread generously onto crunchy whole grain toast. That is layered with thyme scented, sautéed mushrooms and then a stunning frisee salad is mounded on top. The frisee, with its curly texture and tangy mustard vinaigrette dressing, offers a delicious counterpoint to the soft savoriness of the beans and the meatiness of the mushrooms. (Arugula or watercress would work well as a substitute.) The dish makes a definite statement both on the plate and on your palate, and can be enjoyed as a meal in itself or served on smaller pieces of bread as a starter or small plate at a party.
4 large or 8 medium ½-inch thick slices crusty whole grain bread (8 ounces total)
5 tablespoons olive oil, divided
4 teaspoons sherry vinegar, divided
1 teaspoon Dijon mustard
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
3 cups lightly packed, torn frisée (1 large head)
1 small clove garlic, minced
One 15-ounce can low-sodium white beans, such as cannellini, drained and rinsed
12 ounces mixed sliced mushrooms (such as shitake, cremini, oyster, button)
¼ cup chopped shallot
2 teaspoons chopped fresh thyme
Toast the bread in a toaster or toaster oven. In a medium bowl whisk 2 tablespoons of the olive oil with 2 teaspoons of the sherry vinegar, mustard, ¼ teaspoon salt and 1/8 teaspoon pepper. Add the frisée and toss to coat.
Place the minced garlic on a cutting board and sprinkle with ¼ teaspoon of the salt; using the broad side of a knife blade, mash together the garlic and salt to form a paste. Transfer the paste into a medium bowl with the beans and 2 tablespoons of olive oil, and mash with a fork until most of it is smooth but there are still some beans intact.
Heat the remaining tablespoon of oil in a large skillet over a medium high heat. Add the mushrooms and shallots and cook, stirring occasionally, until the mushrooms have released their water and begin to brown, 4-5 minutes. Add the thyme and remaining ¼ teaspoon of salt and cook for 1 minute more. Then stir in the remaining 2 teaspoons of vinegar.
To serve, spread each toast generously with the mashed beans; top each with the mushrooms and then a mound of the frisée salad.
The bean mixture, and the sautéed mushrooms may be made ahead and kept separately in airtight containers in the refrigerator for up to 4 days.
Makes 4 servings
Serving size: 1 large or 2 medium toasts
Per serving: Calories 420; Total Fat 20g; (Sat Fat 3g, Mono Fat 12g, Poly Fat 3g); Protein 16g; Carb 47g; Fiber 13g; Cholesterol 0mg; Sodium 730mg, Sugar 7g (Added Sugar 0g)
Excellent source of: copper, fiber, folate, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin K, zinc
Good source of: calcium, vitamin B6, vitamin C