Crispy toast with creamy white beans, chard and a drizzle of fresno chili oil is perfect served with a chilled glass of rosé on a summer afternoon. This delectable plant based dish is so hearty you could have it for dinner, or cut the toast into smaller pieces and serve as an appetizer. Omit the parmesan cheese to make this vegan.


1 loaf of country white or sourdough bread sliced very thick.

1 cup dry cannellini beans

1 4 inch strip of kombu

1 small onion

3 sprigs of thyme

2 teaspoons kosher salt

good olive oil

2 large handfuls of chard

2 cloves of garlic crushed

Freshly shaved parmesan cheese (omit for vegan)

Enzo Fresno Crush Chili Oil


1. Cook the cannellini beans with 3 cups of water, kombu, salt, onion and thyme until soft but not falling appart. (approximately 40 minutes in a pressure cooker) . See our guide to cooking heirloom beans for more information on cooking your beans. 

2. Slice the bead 1 inch thick. Brush with olive oil and grill or place under your broiler until toasted on both sides. Be sure to watch closely because it will go from not done to burnt in the blink of an eye. This isn't the time to multitask.

3. Drizzle enough olive oil in the bottom of the skillet to coat the pan and fully pre-heat the pan on medium heat. 

4. Add the garlic to the pan and sauté 1-2 minutes until softened and just starting to brown.

5. Add chard and beans to the pan. Cover to wilt the chard, using tongs to combine the ingredients. 2-3 minutes.

6. Spoon the chard and bean mixture on top of the toast, top with shaved parmesan and drizzle with Fresno Chili Crush Olive Oil. 

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