Zesty Lemon-Herb White Bean Tartines

Peel and slice 1/4 of a red onion very thinly. In a small bowl, combine the sliced onion with 2 tbsp of freshly squeezed lemon juice and a pinch of salt. Let it sit to quick-pickle while preparing the rest of the ingredients.

Finely chop 15g of fresh flat-leaf parsley and 10g of fresh dill. Grate 1 tsp of lemon zest from the lemon. Halve 100g of cherry tomatoes.

Drain and rinse 1 can (540 ml) of cannellini beans under cold water. In a medium bowl, combine the rinsed beans, half of the chopped parsley and dill, 1 tsp of lemon zest, 1 tbsp of freshly squeezed lemon juice, 1 tbsp of extra virgin olive oil, 1/2 tsp of dried oregano, a pinch of salt, and freshly cracked black pepper to taste.

Using a fork or potato masher, roughly mash the white beans until creamy but still retaining some whole beans for texture.

Heat a grill pan or dry skillet over medium-high heat. Drizzle 4 slices of crusty sourdough bread with 1 tbsp of extra virgin olive oil. Grill the bread slices for 2 to 3 minutes per side until beautifully charred and crispy.

Peel 1 garlic clove and cut it in half. Immediately rub the cut side of the garlic clove over the hot, toasted surfaces of the bread slices to infuse them with garlic aroma.

Spread the mashed white bean mixture evenly across the 4 toasted bread slices. Top with the halved cherry tomatoes, the quick-pickled red onions (drained from their liquid), and the remaining fresh parsley and dill. Serve immediately.