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.
For the spread:
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