Rosemary White Bean Spread & Brussels on Toast
Rosemary White Bean Spread
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Yields: 1 1/2 cups
INGREDIENTS:
1 can (15oz) white beans
2 Tbsp fresh rosemary, chopped (must be fresh!)
2 Tbsp lemon juice
1/2 tsp course ground kosher salt
1/4 tsp cracked black pepper
2 cloves garlic, grated with a microplane
DIRECTIONS:
Add all ingredients in a blender or food processor. Blend until smooth. Taste; add more salt and pepper as needed.
Roasted brussels sprouts on toast w/ rosemary white bean spread
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Yields: 3-4 servings
INGREDIENTS:
1 lb brussels sprouts, cut in half
3 Tbsp olive oil
½ tsp salt
dash of pepper
1 tsp finely grated lemon zest
1 Tbsp red wine vinegar
1 Tbsp honey (plus more as needed)
Pinch of red pepper flakes
Garnish for toast:
dried cherries or cranberries
walnuts (or other nuts/seeds of choice)
DIRECTIONS:
Step 1
Place a baking pan on the bottom rack of the oven and preheat to 450°F. (This step allows you to heat up the pan so the brussels sprouts start to cook immediately when placed on the pan, resulting in crispier sprouts).
Step 2
In a large bowl, toss together the brussels sprouts with olive oil, salt, and pepper. Once the oven is preheated, carefully remove the hot baking sheet and place the brussels cut-side down, being careful not to overcrowd. Roast on the bottom rack until crisp and browned, about 20-25 minutes, or more if needed.
Step 3
Transfer the roasted brussels into a large heatproof (preferably glass) bowl; toss with grated lemon zest, red wine vinegar, honey, and red pepper flakes. Taste, add more salt & pepper as needed.
Toast Assembly
To make the brussels & white bean toast: Slather thick cut sourdough (or toast of choice) with a generous layer of white bean spread, add your choice of salad greens, then roasted brussels sprouts on top. Garnish with walnuts & dried cherries, or other nuts/seeds/dried fruits of choice.
Cut in half & enjoy.
Support local!
We suggest buying your bread local from a Detroit staple, such as Avalon Bakery in Downtown or Midtown Detroit. Another favorite for artisan bread is Ochre Bakery, located in Corktown, Detroit.
Photography and Food Styling by Renee Sandoval. Recipe by Sara Thornton.
