Author Notes: 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
Makes: 1 sandwich
Prep time: 5 min
cup canned white beans, rinsed and drained
tablespoons whole milk ricotta
pinch black pepper
splash balsamic vinegar
slices of bread
handful bitter greens, like arugula
- 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.
- Slice and enjoy!