For the Toast
• 1 baguette, sliced
• Olive oil, for brushing
• Salt and pepper, to taste
For the white bean topping
• 1 can Michigan white beans, drained and rinsed
• 1 avocado, diced
• 1 cup strawberries, sliced
• ½ cup blueberries
• ¼ cup fresh basil, chopped
• 2 tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• Salt and pepper, to taste
• Honey for drizzling
1. Preheat oven to 425°F.
2. Slice the baguette into thin pieces. Brush lightly with olive oil and sprinkle with salt and pepper.
3. Place baguette slices on a baking sheet and toast for 6–8 minutes, or until golden and crisp.
4. In a bowl, gently combine the white beans, diced avocado, strawberries, blueberries, and fresh basil.
5. In a separate small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper.
6. Pour the balsamic mixture over the bean and fruit mixture, then gently toss until combined.
7. Spoon the mixture over the baguette slices and drizzle with honey before serving.
Tip: Don’t have a baguette? No problem. The fruit and bean mixture can also be enjoyed on its own as a fresh bean and fruit salad, or served as a salsa with chips or tortillas.
Recipe by: Deanna Scheid, RDN
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
