This savory baked toast rocks because it tastes like pizza. You could definitely use this as a base for a thick-crusted pizza and top it with whatever you wish. For this dish, I took a helping hand from Trader Joe’s and used their six-bean medley as the base and then added in some eggplant, fresh herbs and vegetable stock to make a quick stew.
Savory Baked Toast
This recipe yields four slices of baked toast. If you need more, simply multiply the ingredients by whatever factor you need.
4 inches ciabatta bread cut into 1 inch-thick slices
4 T flax seeds, ground
2 T tomato paste
6 cloves roasted garlic
1 tsp faux chicken or vegetable bouillon
1 tsp dried oregano
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp sea salt
½ tsp freshly-cracked black pepper
2T olive oil
1½ cups water
Preheat oven to 400°F. Place a Silpat-covered or non-stick sheet pan in the oven to preheat as well.
Add all the ingredients to a blender except the ciabatta bread. Blend until completely combined and frothy. Pour into a small shallow container that is large enough to accommodate the ciabatta bread. Let sit for five minutes to thicken.
Dunk the bread into the mixture and soak completely. Transfer to a plate until all the slices have been dunked.
Place slices upon the preheated sheet pan [If you do not preheat the sheet pan the underside will be mushy] and place in the oven for 25-30 minutes. The baked toast will get puffy and the tomato will caramelize slightly.
Herbed Beans with Eggplant
1 package Trader Joe’s 6-bean medley [Found in the refrigerated produce section of the store]
1 small eggplant, cut into a small dice [Whether you peel it is up to your tastes, I prefer mine to have the anti-oxidant rich skin on]
1 T tomato paste
½-1 cup faux chicken or vegetable stock [I really love Kitchen Basics unsalted vegetable stock]
2 sprigs fresh oregano, plus some for garnish if you wish
2 sprigs fresh thyme, plus some for garnish if you wish
Preheat the oven to 400°F degrees.
Spray the eggplant with a mist of olive oil. Place in the oven and roast until soft. This should take about 30 minutes. [You should roast the eggplant at the same time as you are baking the toast so that the entire meal comes together at the same time.]
Place a pan on the stove over medium heat. Add the tomato paste and cook it for a couple of minutes to remove the tinny flavor of the can. Slowly whisk in the broth until the sauce is smooth. Add the beans and fresh herbs. Cover and reduce heat to low.
Once the eggplant is soft, add to the bean mixture. If you need more liquid, simply add more broth.
Divide into four equal portions and spoon over the baked toast. Serve immediately.
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