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Fennel and basil beans on ricotta toasts

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 teaspoon fennel seeds, crushed
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 tablespoons finely shredded fresh basil leaves
  • 2/3 cup smooth ricotta
  • 8 slices white crusty bread, toasted
  • 2 tomatoes, sliced
  • Extra 2 tablespoons small fresh basil leaves, to serve


  • 1
    Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add fennel seeds. Cook, stirring, for 1 minute or until fragrant. Add beans. Cook, tossing occasionally, for 5 minutes or until warmed through. Stir in basil.
  • 2
    Spread ricotta over toast. Top with tomato, bean mixture and extra basil leaves. Season with salt and pepper. Drizzle with remaining oil. Serve (see notes).

Source: taste.com.au


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