Harissa White Bean Toast Crunch
Creamy white beans, smoky harissa, and lemony herbs pile onto crisp toast with a bright vegetable crunch.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (149 reviews)
INSPIRED BY
A bright mezze plate condensed into a handheld toast with enough crunch for a party platter.
Story
There is a moment when a snack needs to be more than chips but less than a whole production, and these toasts land right there. The harissa gives the beans a smoky glow, while fennel and cucumber keep the bite fresh and loud. I like them for a late lunch, but they also disappear quickly when friends are standing around the kitchen. Cut them small for a passed appetizer or leave them generous for a light meal.
By Theo
Ingredients
- 1 can cannellini beans, 15 ounces, rinsed and drained
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove, grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 4 thick slices sourdough bread
- 1/2 small fennel bulb, shaved thin
- 1/2 English cucumber, sliced into half moons
- 1/4 cup crumbled feta
- 2 tablespoons chopped parsley
- Lemon wedges, for serving
Instructions
- Pat the beans dry and place them in a bowl with the harissa, lemon juice, olive oil, garlic, cumin, and salt. Mash with a fork until mostly creamy with a few beans left whole.
- Toss the shaved fennel and cucumber with half the parsley and a pinch of salt. Let the vegetables stand while the bread toasts so they release just enough juice to make a quick relish.
- Toast the sourdough in a large dry skillet over medium heat for 2 minutes per side, or until crisp at the edges and still tender in the center.
- Spread the bean mixture thickly over each toast. Use the back of a spoon to make small swirls that catch the olive oil and harissa.
- Pile the fennel cucumber crunch over the beans and scatter with feta. Add the remaining parsley and a squeeze of lemon.
- Cut each toast in half on the diagonal and serve immediately, with extra harissa and lemon wedges at the table.
Chef Tips
- Leave some beans whole so the spread has a hearty texture instead of turning into hummus.
- Toast the bread until the center is firm enough to carry the bean layer without bending.
- Swap arugula for fennel, or use roasted red peppers when you want a softer topping.
- Keep the bean spread and vegetable topping chilled separately for up to 2 days.
Cook's Notes
- **Timing:** Leave some beans whole so the spread has a hearty texture instead of turning into hummus.
- **Texture:** Toast the bread until the center is firm enough to carry the bean layer without bending.
- **Swaps:** Swap arugula for fennel, or use roasted red peppers when you want a softer topping.
- **Storage:** Keep the bean spread and vegetable topping chilled separately for up to 2 days.