You know that feeling when the weather is so miserably hot that the idea of boiling water makes you want to cry? That’s been my week. In a lot of ways, I have the best job in the world. I get paid to chat with really bright college students about their academics, their lives, and their goals. The not so great part is that sometimes I get the distinct pleasure of “tabling”, which means I get to stand outside in 104 degree heat and field questions from parents and students who are equally appalled at the hot weather. It’s just hard to be a real human when you feel like your skin is melting off your body.
So on these days, the last thing in the world I want to do is come home and heat anything up. Which is unfortunate given that the first thing I ever want to do is eat. So lately, I’ve been cooking putting together a lot of toasts. In many ways, toasts are the perfect food. They are easy, (can be) healthy, and super versatile. Bonus: if you can’t find it in you to even put a piece of bread in the toaster (no judgements here), it’s perfectly acceptable to just pile the toppings high and proud onto the raw toast bread. This is one of the toasts I’ve been eating a lot lately. I’ve actually been hoarding little jars of artichoke hearts and cans of white beans so that I always have the option. Options are good and so are these toasts, with the perfect combination of creamy white beans, peppery arugula, savory artichokes, and (of course) a little bit of parmesan cheese. These would also be excellent with this arugula walnut pesto spread onto the toast before you top it with the bean mixture.
I hope you make these and think of me the next time you are hangry and irrationally tearing up because it’s too hot outside to even microwave a frozen burrito. I’ve definitely never done that…last night.
Also, in other news, I’m now a social media expert (hah) so follow my blog with Bloglovin. I’m still not sure what Bloglovin is, but I like the way it looks. I’m learning…?
- 4 thick slices of hearty bread (we like this on a whole wheat sourdough or farm bread)
- 1 15 oz. can Cannelini or Great Northern White beans
- 1 tablespoon Olive Oil
- ½ teaspoon lemon zest
- Juice of half a lemon
- 1 cup arugula, lightly packed
- 1 6.5 oz. jar marinated artichoke hearts
- ½ cup grated parmesan cheese
- salt and pepper, to taste
- Drain and rinse the beans. Drain the artichoke hearts. If they are large, feel free to chop them up I like to leave them whole. Toast the bread. Combine all ingredients except for the bread in a bowl and toss gently. Pile the bean mixture evenly onto the toasts and top with extra parmesan, if you like.