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Veggie toast cups

Preparazione 20 min
Cottura 20 min
Tempo totale 40 min
Porzioni 4 persone


For the toast cups

  • 8 slices bread whole wheat
  • 3 tbsp water
  • 1 tbsp olive oil

For the filling

  • 200 g bean cannellini, cooked
  • 8 asparagus
  • 30 g leek
  • q.s. olive oil
  • q.s. salt
  • q.s. pepper
  • q.s. cocoa nibs (optional)


  • Cut crusts off bread (and set aside for other recipes!), flatten the slices using a rolling pin.
  • Arrange the bread slices into 8 muffin molds and bake at 400°F for 8 minutes, then let cool down.
  • Remove the woody part of the asparagus stem, cut the rest into thin slices and do the same with leek. Cook them together in a pan with a drizzle of olive oil until tender.
  • Drain the beans and rinse them thoroughly under running water. Add salt and pepper to taste, two tablespoons of oil and blend until creamy.
  • Fill each toast cup with the bean cream, add the sauteed asparagus and sprinkle with cocoa nibs. Serve immediately or keep refrigerated until ready to serve.