White Bean Tomato Tavern Toasts

Ingredients

• 8 Count hearty bread slices - 8 slices (12 ounces), Total bread weight is 12 ounces.
• 2 Can canned white beans, rinsed and drained - 2 cans (15 ounces each), rinsed and drained
• 3 Cup tomatoes, diced - 3 cups (450 grams), Approximate total weight is 450 grams.
• 4 Cup fresh spinach, chopped - 4 cups (120 grams), Approximate total weight is 120 grams.
• 1 Cup onions, finely chopped - 1 cup (150 grams), Approximate total weight is 150 grams.
• 2 Cup mushrooms, chopped - 2 cups (150 grams), Approximate total weight is 150 grams.
• 0.5 Cup fresh parsley, chopped - 1/2 cup (15 grams), Approximate total weight is 15 grams.
• 1 Teaspoon fresh thyme, chopped - 1 teaspoon (1 gram), Approximate total weight is 1 gram.
• 0.5 Teaspoon fresh rosemary, chopped - 1/2 teaspoon (1 gram), Approximate total weight is 1 gram.

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 400°F*; *dice the tomatoes*, chop the spinach, finely chop the onions, chop the mushrooms, parsley, thyme, and rosemary, then rinse and drain the white beans.

2. Toast the bread

   2. Arrange the bread slices on a baking sheet and bake for *8 to 10 minutes*, turning once, until the toasts are *golden and dry-edged*.

3. Cook the vegetables

   3. Add the tomatoes, onions, and mushrooms to a large skillet over medium heat; cook for *8 minutes*, stirring often, until the tomatoes *release their juices* and the onions soften.

4. Mash and simmer the bean topping

   4. Stir in the white beans, thyme, and rosemary; *mash about half the beans* into the tomato juices and simmer for *5 to 7 minutes* until the mixture is thick and spoonable.

5. Wilt the spinach

   5. Fold in the spinach and cook for *1 to 2 minutes* until *just wilted*, then stir in half of the parsley.

6. Assemble and serve

   6. Spoon the warm bean-tomato topping generously over the crisp toasts and finish with the remaining parsley; serve while the *bread is crisp* and the topping is *hot and hearty*.