WHITE BEAN TOASTS WITH RADICCHIO AND LEMON-PARSLEY RELISH

As you’ve probably gathered by now, olive oil–slathered toast and bright, zesty relish are two of my favorite things on the planet. This irresistible recipe features both, marrying the crunchy bread and citrusy topping with another staple of my kitchen: creamy cannellini beans. What I love most about this particular relish is that it makes use of the entire lemon—peel, pith, and all. The whole fruit is sliced thinly and then chopped with parsley and radicchio, resulting in an earthy, slightly bitter flavor that balances the richness of the garlicky, buttery beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, heat 2 teaspoons of the oil over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute. Add the beans and stock to loosen, and cook until warmed through, 3 to 5 minutes. Using the back of a wooden spoon, smash about a quarter of the beans just enough so they hold together.

Step 2

Preheat the broiler to high. Using a pastry brush, coat both sides of the bread with oil. Place it on a baking sheet and broil until the bread is golden brown, 1 to 2 minutes per side.

Step 3

Roughly chop the lemon slices. Gather the parsley, lemon slices, and chopped garlic on a board and season with salt. Chop everything together until the mixture has a mostly finely chopped consistency. Transfer the mixture to a bowl, add the radicchio, and drizzle with the juice from the remaining lemon half and 1 teaspoon oil.

Step 4

Divide the beans among the toasts and top with a hearty helping of the lemon-parsley relish. To finish, drizzle the crostini with oil, and sprinkle with flaky sea salt.

Step 5

swoon tip Who says plates need to match? When it comes to collecting china, buy what you love—even if that means having a handful of one-hit wonders in your cabinet. To keep your table from looking too jumbled, it’s nice to include a few simple neutrals amongst the deeply colored and wildly patterned pieces.