White bean & artichoke toast with basil, lemon and spinach
This White Bean & Artichoke Toast combines creamy white beans, tangy artichokes, and fresh spinach, all brightened with lemon and basil. It's an easy, healthy choice for a light lunch or appetizer served on crispy whole-wheat bread.
Cook time 0 min
Prep time 5 min
Ingredients:
1 garlic clove1.50 cups white beans
2 cups basil leaves
5 tsp lemon juice
1 tbsp olive oil
1 dash salt
1 dash black pepper
8 oz artichokes
2 cups spinach
4 slices whole-wheat bread
White bean & artichoke toast with basil, lemon, and spinach is a delightful, nutritious dish that's perfect for a light lunch or an appetizer. Combining creamy white beans, tangy artichokes, and fresh greens with the zesty flavors of lemon and basil, this recipe is both satisfying and packed with nutrients. The whole-wheat bread serves as a hearty base, making this a wholesome and delicious option for any meal.
Instructions:
- Peel and finely mince the garlic clove.
- Rinse and drain the white beans if using canned beans.
- Roughly chop the fresh basil leaves.
- Drain and chop the artichoke hearts.
- Roughly chop the fresh spinach.
- Toast the whole-wheat bread slices until they are golden brown and crispy.
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the white beans to the pan with the garlic and cook for another 2-3 minutes, stirring occasionally.
- Stir in the chopped artichokes and cook for an additional 2 minutes.
- Add the chopped spinach, basil leaves, lemon juice, salt, and black pepper to the pan. Cook for about 3-4 minutes, or until the spinach is wilted and everything is heated through.
- Divide the warm bean, artichoke, and spinach mixture evenly among the toasted whole-wheat bread slices.
5. Serve:
- Serve immediately while the toast is still warm.
White bean & artichoke toast with basil, lemon, and spinach is a quick yet flavorful dish that's sure to impress. The combination of creamy beans, fresh greens, and vibrant citrus flavors melds beautifully on a crunchy whole-wheat toast. Whether you're serving this as an appetizer or enjoying it as a light meal, this recipe is a delightful way to nourish your body and please your palate.
White bean & artichoke toast with basil, lemon and spinach FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat the toppings separately before placing them back on toasted bread to maintain texture.
Yes, you can use any type of bread you prefer, such as sourdough, rye, or gluten-free bread. Just ensure it can hold the toppings without becoming soggy.
The spinach is done when it has wilted down significantly and has turned a bright green color, which typically takes about 3–4 minutes of cooking.
Canned cannellini or great northern beans are ideal for this recipe as they are creamy and have a mild flavor, but you can also use cooked dried beans.
Yes, the recipe is already vegan as it doesn’t include any animal products. Ensure that the bread you choose is also vegan.
Cooking Tips:
- For extra flavor, consider toasting the bread slices until they are golden brown and crispy before adding the toppings.
- To make the dish more filling, you can add a poached or fried egg on top of each toast.
- If fresh basil is unavailable, substitute with a tablespoon of pesto for a similar herby taste.
- You can use marinated artichokes for an added layer of flavor if you prefer.
- Season the white bean and artichoke mixture to your taste. Adjust the lemon juice, salt, and pepper as needed for a perfect balance.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 16g
Carbohydrates 44g
Fiber 11g
Sugar 2.37g
Fat 5g
More recipes
Spinach, raisins and toasted almond salad
A fresh spinach salad with raisins and toasted almonds.
21 Apr 2026Garlic and herb parmesan roasted chickpeas
Crispy garlic and herb parmesan roasted chickpeas make a tasty snack.
21 Apr 2026Lemon basil chicken with zucchini pappardelle
A light lemon basil chicken served with zucchini pappardelle.
21 Apr 2026Zucchini, feta & dill frittata
Enjoy a healthy zucchini, feta, and dill frittata for breakfast or brunch.
21 Apr 2026Orange and pomegranate salad
A refreshing salad of oranges, pomegranates, and hazelnuts.
21 Apr 2026Lemon parmesan chickpea salad
A refreshing lemon parmesan chickpea salad, perfect for lunch or dinner.
21 Apr 2026