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Smashed White Bean Tartines with Herbs & Watermelon Radish {gluten-free & vegan options}

Lightly adapted from Pretty Simple Cooking by Sonja and Alex Overhiser. I like to toast my bread with butter in a cast iron skillet set over medium-low heat; the butter solids and bread caramelize in the pan and it becomes extra crispy. Here I used gluten-free boules from Arise Bakery, which can be mail-ordered anywhere in the US. The white bean salad also makes a delicious and simple dip for crackers.
Servings: 3 -4 tartines

Ingredients

Smashed White Bean Salad:

  • 1 (15-ounce) can navy or cannellini beans
  • 1 tablespoon mayonnaise (vegan if desired; I prefer Spectrum’s organic olive oil mayo)
  • 2 tablespoons fresh, strained lemon juice
  • ½ small fennel bulb or 1 stalk celery, finely diced
  • 3 small green onions, rinsed and thinly sliced
  • ¼ teaspoon celery seed
  • 1/8 teaspoon garlic powder
  • ¼ - ½ teaspoon fine sea or kosher salt (to taste)
  • a few turns black pepper
  • small handful chopped chervil, chives, basil, or tarragon or a combination, plus extra for finishing the tartines

Tartines:

  • 3-4 slices bread, toasted (see headnote for my favorite method)
  • thinly sliced watermelon radish or other radish
  • olive oil
  • flaky salt
  • coarsely ground black pepper
  • arugula or pea sprouts, optional

Instructions

  • Roughly mash the beans in a medium bowl, leaving about a third of them whole. Stir in the mayonnaise, lemon juice, fennel, green onions, celery seed, garlic powder, smaller amount of salt, pepper, and the herbs. Taste, adding more of anything that you feel the salad needs.
  • Spread the white bean salad on the toasted bread and top with radish, a drizzle of olive oil, a few pinches flaky salt, pepper, and herbs or greens, if using. Serve right away.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!