This was a really satisfying, meatless meal. The beans provided plenty of protein, and the onion and tomatoes provided contrasting flavors and textures. Served over crispy toasted bread, it made the perfect weeknight meal!
1 pint cherry tomatoes, halved
1/2 medium red onion, sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red-pepper flakes
4 thick slices rustic bread
2 garlic cloves
1 can (15 ounce) cannellini beans, drained and rinsed
1/4 C skim ricotta cheese
Preheat the broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown and blister, about 5 to 7 minutes.
Thinly slice all garlic, and add to tomato mixture. Stir in beans and dot with ricotta. Drizzle with remaining oil. Broil until bubbling, about 5 minutes, then set aside.
Broil the bread until golden, about 1 minute per side. Serve the tomato mixture over the toast, and enjoy!
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