The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration. Instead of browsing the web, I walked by one of my favorite restaurants in San Francisco, Nopa, and read the menu in the window. The words "baked giant white beans, feta, oregano, and breadcrumbs" caught my eye. I've never had this appetizer at Nopa, but I was moved to re-create the dish in my own kitchen. I simply tossed white beans with feta, fresh oregano, and breadcrumbs, then I baked the whole thing. The combination of flavors was wonderful, and it made for a hearty snack. When I make this dish again, I'll mash the white beans together and serve it as a spread for crostini. To get the uncomplicated technique — serve with mixed greens and you've got an easy vegetarian meal — keep reading.
1 can Italian-style large white beans, drained and rinsed
1/3 cup feta cheese, crumbled
1 tablespoon finely chopped fresh oregano
1 teaspoon freshly grated lemon zest
salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup homemade breadcrumbs
- Preheat the oven to 375°F.
- In an oven-proof serving dish, combine the beans with the cheese, oregano, and lemon zest. Season with salt and pepper.
- Drizzle the oil over the top and sprinkle with the breadcrumbs.
- Bake until beans are warmed through and the cheese is melted and bubbly, about 20-24 minutes. Enjoy immediately.
Serves 4 (as an appetizer).