Quick and easy, these cannellini spinach toasts are garlicky, hearty and satisfying! Great as a snack, lunch, appetizers or even a super quick dinner – they do not disappoint!
Over the past two months, my days have been filled with reading scientific literature, writing my thesis (sometimes rewriting parts) and coming up with delicious, easy to put together snacks and lunches – which I have collectively called thesis fuel. However, although I took some photos for recipe posts, life’s roller coaster decided to take me for a spin and I decided to stop posting through the month of July and the final stretch of my thesis writing in August.
With the break over, I am ready to revive and put a little TLC into TBC (The Beader Chef), starting with this cannellini spinach toasts recipe! It was one of my favorite lunch/snacks throughout the last two months and I thought it would be the perfect recipe to share as my first post back. Plus I’ve decided to include a little list of recipes I made during the whole writing process that are already up on the blog!
Here they are!
Another great breakfast, snack, and dare I say, lunch, was a good yogurt parfait made with my favorite yogurt (if you can get yourself some Riviera Vanilla Yogurt, you’re in for a treat), some deliciously basic homemade granola and fresh berries.
I should also mention anything put on homemade bread grilled/toasted on a grill pan with a panini press, is just delicious. Just think: caramelized onions with good old cheddar open-faced sandwiches or grilled cheese -YUMMY!
Anyways! These cannelinni spinach toasts were one of my favorite concoctions. The bread is lightly brushed with olive oil before grilling and then are topped with garlicky sautéd spinach and beans for a hearty and filling lunch or snack. Plus you can easily make a larger batch and reheat it throughout the week!
Hope you enjoy!
- 2 tbsp. extra virgin olive oil
- 8 cups baby spinach
- 1 19oz. can cannellini beans rinsed and drained
- 6 garlic cloves sliced
- 2-4 bread slices toasted or grilled
- salt to taste
- fresh ground pepper to taste
Starting in a cold pan, bring olive oil and garlic to medium heat.
Add spinach and cannellini beans and cook until the cannellini beans are warmed through and the spinach has wilted.
Season with salt and pepper to taste.
Top the grilled or toasted bread with the garlicky spinach and bean mixture and serve.
Did you make this recipe?
I wanna see your tasty creations!
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