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Company-worthy appetizer, healthful and straight from your pantry

By: Ellie Krieger The Washington Post
December 27, 2017 Updated: December 27, 2017 at 7:05 am
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Garlic-Rosemary White Bean Toasts take all of 15 minutes to whip up with ingredients that are easy to keep on hand - so it's perfect for surprise guests. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

One of the joyful things about this season is that friends and family drop in. But that also can be stressful, considering all the elements you'd like to have in place for them, especially a delicious nibble to serve.

Consider this recipe your holiday pressure-release valve. It's a memorable Mediterranean bite of crunchy toast topped with coarsely mashed white beans with lemon, garlic and rosemary, finished festively with a drizzle of extra-virgin olive oil and a sprinkle of parsley and crushed red pepper flakes. It takes all of 15 minutes to whip up with ingredients that are easy to keep on hand - so it's perfect for surprise guests. Or you can make the toasts and beans in advance and pull it all together at the last minute.

The dish has a modern, rustic elegance. It is a nice savory break from all the cookie action, and it pairs well with many beverages you might be pouring, including a cup of tea or hot cider and a glass of red wine. Most important, it is a genuine pleasure not only for the guests, but also for the host as well.

Garlic-Rosemary White Bean Toasts

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Yield: 6 servings

3 tablespoons plus 2 teaspoons extra-virgin olive oil 6 medium slices crusty, whole-grain bread (about 5 ounces total) 1 clove garlic, minced 1 teaspoon chopped fresh rosemary One 15-ounce can no-salt cannellini beans, drained and rinsed 2 tablespoons fresh lemon juice 1/4 teaspoon salt 2 teaspoons chopped fresh parsley Pinch crushed red pepper flakes

Procedure:

Preheat the oven to 400 degrees. Use 1 tablespoon of the oil to brush all the bread slices on one side. Arrange the slices on a baking sheet, oiled sides up; toast (top rack) for about 10 minutes, until browned and crisp.

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Once the oil shimmers, add the garlic and rosemary; cook for 1 minute, stirring, then remove from the heat. Add the beans, lemon juice and salt. Use the back of a spoon or a fork to mash some of the beans, creating a mix of mashed, whole and partially mashed beans.

Spread each toast with the bean mixture, then use the remaining 2 teaspoons of oil to drizzle over each portion. Sprinkle with the parsley and crushed red pepper flakes.

Nutrition information per serving: 190 calories, 6 g protein, 21 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 250 mg sodium, 4 g dietary fiber, 0 g sugar.

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