Fresh Cherry Tomato Tartine with White Bean-Pignoli Puree

From MarketStreetVegan.com

serves 1

2 thick slices sourdough (or other good-quality bread of choice), lightly toasted, if desired

2 generous TBSP White Bean-Pignoli Puree, recipe follows

finely chopped fresh herb, such as dill fronds or basil leaves

about 10 small-medium ripe cherry tomatoes, halved

Spread a generous tablespoon of puree on each slice of bread. Top with a sprinkle of herbs and arrange the cherry tomatoes on top.

White Bean-Pignoli Puree

yields about 3/4 cup

3/4 cup white beans (such as navy, Great Northern, or butter beans)

1/4 cup pignoli (pine nuts)

2 umeboshi plums, pitted

1 TBSP lemon juice

1 TBSP olive oil

1/4 tsp dijon mustard

Puree all ingredients until smooth with an immersion blender.