Small White Beans on Garlic Toasts
Prep time: 10 min.
Total time: 20 min.
¼ cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil, divided
12 ¼” thick slices from 1 baguette or 1 loaf Italian bread
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 peeled cloves garlic, divided
1 tsp. fresh thyme, finely chopped
2 tsp. juice, plus ½ tsp. zest from 1 lemon, zested and juiced
1/8 tsp. hot pepper flakes
1 can (15.5 oz.) GOYA® Low Sodium Small White Beans, drained
2 tsp. coarsely chopped fresh parsley
|1.||Arrange oven rack 6” from top heat source. Heat oven to broil. Pour 2 tbsp. olive oil into small bowl. Using pastry brush, brush both sides of bread slices with olive oil. Lightly season bread with Adobo; arrange on foil-lined baking sheet. Broil, flipping once, until crisp and light golden brown on both sides, 3-4 minutes. Rub top side of toasts with garlic clove; arrange toasts on serving platter; set aside.|
|2.||Finely chop all remaining garlic. Heat 3 tbsp. olive oil in medium non-stick skillet over medium heat. Add garlic, thyme, lemon zest and pepper flakes. Cook, stirring occasionally, until garlic is fragrant, about 45 seconds. Add beans and lemon juice. Cook, stirring often, until beans are warmed through, about 2 minutes. Stir in parsley; season with Adobo.|
|3.||Using large spoon, spoon warm bean mixture evenly over garlic toasts. Drizzle with remaining 1 tbsp. olive oil. Serve warm.|