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Fennel and basil beans on ricotta toasts

Lunch, snacks and weekend brunches are sorted with these toast and toppers

20 mins
6 ingredients
$3 / person
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Fennel and basil beans on ricotta toasts



Serves = 4

  • 1 & 1/2 tablespoons extra virgin olive oil
  • 1 red onion, remove ends and papery skin then finely chopped
  • 2x cans cannelini beans, drain liquid off
  • 2/3 cup smooth ricotta
  • 8 slices crusty bread, toasted until golden
  • 2 tomatoes, sliced into circles or semi circles

It’s this easy

  • Heat 1 tablespoon of oil in large grying pan over a medium-high heat.
  • Add onion and cook stiring for about 4 minutes or until the onion is soft.
  • Add the beans and cook for 5 minutes more until the beans are cooked through.
  • Toast bread ad spread with ricotta. Top with beans ans sliced tomato.
  • Drizzle with a little olive oil.


  • Try sprinkling with some crushed fennel seeds for a bit of spice. Adding them to the cooking onions will really bring out the fennel seed flavour. You can also try adding some fresh, torn basil leaves for extra flavour.


Contains: Gluten, Dairy, Sesame, Soy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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