Tostadas de alubias blancas al estilo toscano

Ingredientes

• 1 tablespoon olive oil
• 1/2 cup diced onion, yellow or purple
• 3-4 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1/3 cup diced marinated artichoke hearts
• 1/3 cup diced sun-dried tomatoes, I prefer the ones packed in oil
• 1/3 cup diced kalamata olives
• 1/3 cup diced peperoncini
• 1 tablespoon chopped capers (optional)
• 2 (15 oz) cans white beans, drained and rinsed
• 1 cup chopped kale, I like to use Tuscan kale for this recipe
• 3/4 cup crumbled feta cheese
• 6 slices bread, I like to use sourdough
• 1 cup shredded mozzarella cheese
• Salt and red pepper flakes, to taste
• Fresh herbs for garnish, if desired

Preparación

1. 1

   Heat a large skillet over medium heat and add in one tablespoon olive oil. Once oil is hot, add in the diced onion, along with a pinch of salt. Cook onion until softened, 2-3 minutes. Add in the minced garlic and dried oregano and cook another minute, until fragrant. Add in the tomato paste and cook another 30 seconds.

2. 2

   Next, add in the kalamata olives, sun-dried tomatoes, artichoke hearts, peperoncini and capers. Mix everything together and then add in the white beans and chopped kale and let cook until beans are warmed through and kale has wilted, 3-4 minutes. Remove from the heat and mix in the crumbled feta cheese. Season with salt, red pepper flakes and fresh lemon juice, to taste.

3. 3

   Turn oven to the broil setting. Toast each slice of bread and then spread with butter (optional). Add a few big spoonfuls of the white bean mixture onto the toast and use the back of a spoon to press down a little bit, so it’s a little bit compact. Top each toast with a few tablespoons shredded cheese and place in the oven until cheese is melted, 4-5 minutes. Remove from the oven, let cool, top with fresh herbs and enjoy.