Warm White Bean Toasts with Burst Tomatoes, Corn and Lemon Cream

Instructions

1. 1

   Preheat the oven or toaster to 425°F / 220°C. Place the rustic bread slices on a tray, brush them with 1 tablespoon (15 ml) olive oil, and toast for 5 to 7 minutes until golden and crisp.

2. 2

   Meanwhile, in a bowl combine the Greek yogurt, lemon zest, 1 tablespoon (15 ml) lemon juice, 1 grated garlic clove, a pinch of salt, and black pepper. Set the lemon cream aside.

3. 3

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil, the sliced garlic, and the red pepper flakes. Cook for 30 seconds, stirring, until fragrant but not too brown.

4. 4

   Add the cherry tomatoes and cook for 3 minutes, shaking the pan occasionally, until they start to burst. Stir in the corn and cook 2 more minutes so it lightly caramelizes.

5. 5

   Add the white beans, smoked paprika, ground cumin, water, the remaining salt, and a little black pepper. Cook for 3 to 4 minutes, lightly crushing some of the beans with a spoon to create a creamier texture.

6. 6

   Remove the skillet from the heat and add the remaining 1 tablespoon (15 ml) lemon juice and half of the chopped chives. Mix well to brighten the flavors.

7. 7

   Spread each warm toast with a layer of lemon cream. Spoon the warm bean, tomato, and corn mixture over the top.

8. 8

   Finish with the remaining chives and, if desired, an extra touch of black pepper. Serve immediately.

9. 9

   If you want to warm the plates before serving, place them for 2 minutes in an oven at 140°F / 60°C to keep the toasts warm without drying them out.