Express toast with whipped cannellini beans, crisp bell pepper, black olives and smoky lemon

Instructions

1. 1

   Toast the 2 slices of rustic bread in a toaster or in a skillet over medium heat until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 4 minutes.

2. 2

   In a blender cup or food processor, combine the cannellini beans, 15 ml (1 tbsp) olive oil, lemon juice, lemon zest, garlic, smoked paprika, salt, and black pepper. Blend until smooth and creamy. If needed, add 1 to 2 teaspoons of water to loosen slightly.

3. 3

   Heat the remaining olive oil in a skillet over medium heat. Add the red bell pepper strips and sauté for 3 minutes, stirring, until tender but still crisp.

4. 4

   Add the black olives to the pepper and cook 30 seconds more just to warm them through. Remove from the heat.

5. 5

   Spread the whipped bean cream generously over the warm toast. Spoon the sautéed pepper and olives over the top.

6. 6

   Finish with fresh parsley, honey if using, and red pepper flakes if you want heat. Serve immediately.