Summer Squash Toasts with Sun-Dried Tomato White Bean Spread

If you’re reading this…

I’m honeymooning on the beach in Mozambique.

What’s new with your weird blog lady, you ask?

I mean, where to begin??! Everything is magic, so let’s just hit the highlights.

Last week, Logan and I bungee jumped over Victoria Falls. I wasn’t scared, and even though it looks extremely painful when you watch people do it on YouTube, it didn’t hurt a bit! Don’t worry, there’s a video.

I saw every single possible animal AND their babies on safari. It blew my mind, and I did an embarrassing amount of crying. So many big cat cubs. (They were so fluffy, I thought I might die.)

Neither Logan nor I have weird sunburns, and the malaria pills didn’t give me night terrors!

I’ve read three books, slept roughly 12 hours a day thanks to thrice daily naps, and haven’t tackled my inbox for two weeks. My blood is mostly champagne at this point. I can’t remember the last time I felt this relaxed. Wait. I’m not sure I’ve ever felt this relaxed? It feels good.

If you’re super jealous right now, I get it. But I made you some really good summery toast in the hope that you will hate me a teensy bit less.

Full disclosure: I wrote this 2 weeks ago, the night before I left for Africa. But all of the above statements could totally be true by now. I was manifesting, dammit. Fingies crossed the universe brought me those baby animals.

In all seriousness though, this is very good toast. And I should know because I eat a disturbing amount of toast. At least 50% of my breakfasts and sassy desk lunches are some form of toast (don’t judge), and they usually fall into two categories: avocado or bean spread (i.e. hummus, white bean, etc.).

There’s not much variation in my avocado smash (why mess with success?), but when it comes to the latter category, I like to play with my spread flavors and vegetable choices. This combo of sun-dried tomato-spiked white bean spread topped with a simple summer squash sauté has been a favorite of late, and I highly recommend taking it for a spin ASAP. It hits all the right sweet, savory, and spicy notes (I like to be heavy handed with crushed red pepper), packs a serious nutritional punch, and tastes delightful any time of day. Topping it off with a poached egg is optional, but why anyone would deny themselves the pleasure of #yolkporn is somewhat beyond me. (For those who struggle with poaching eggs, I cannot say enough good things about the control freak method.)

Oh, and if you were thinking about turning these toasts into bite-size crostini and serving them at your summer soirées, you are a genius. The squash is great at room temperature.

Summer Squash Toasts with Sun-Dried Tomato White Bean Spread

Author - Serena Wolf

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Yields: 4 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium zucchini diced small
• 1 medium summer squash diced small
• Kosher salt
• ¼-½ teaspoon crushed red pepper flakes depending on how much heat you like
• 4 large eggs
• 4 large slices of bread I recommend sourdough or a seeded loaf
• Chopped chives for garnish optional

For the spread:

• One 15-ounce can cannellini beans drained and rinsed
• 1/3 cup sun-dried tomatoes packed in extra-virgin olive oil drained, patted dry, and roughly chopped
• 1 large garlic clove peeled and smashed
• 1 tablespoon balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil from the sun-dried tomato jar
• 3-4 tablespoons water

Instructions

• Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.
• Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.
• Poach or fry the eggs, depending on your preference.
• While the eggs are cooking, toast (or grill!) the bread.
• Assembly the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.