This sandwich has it all--creamy, crunchy, sweet, salty. This is easily multiplied and can be made in a big batch--general rule of thumb is 2:1 beans to ricotta--to serve with toast or crackers for a party, or just on its own out of the bowl...it's that good. —Camilla Maybee
canned white beans, rinsed and drained
whole milk ricotta
slices of bread
bitter greens, like arugula
In This Recipe
Mash the beans with a fork as desired. I like to leave some larger, chunkier bits.
Combine the beans, ricotta, pepper, and vinegar.
Spread mixture over one slice of bread. Top with greens and the second slice of bread.