Fresh veggies and a few pantry staples make these toasts a quick and easy dinner to enjoy any day of the week.

Source: Better Homes and Gardens


Credit: Kelsey Hansen

Recipe Summary

15 mins
4 toasts


Ingredient Checklist


Instructions Checklist
  • Drain marinade from artichoke hearts, reserving 3 tablespoons marinade. Place frozen peas in a heatproof bowl. Pour boiling water over and let stand 1 minute; drain well. In a food processor combine 1 cup peas, 2 tablespoons reserved marinade, 1 teaspoon red wine vinegar and puree till smooth. Stir in remaining peas.

  • In a small bowl mash beans with oregano, remaining 1 teaspoon red wine vinegar, salt, and pepper. Spread over toasted country bread slices then spread with pea mixture. Top with artichoke hearts and thin slices ham or prosciutto. Use a vegetable peeler to peel carrot strips. Arrange over toasts. Drizzle with remaining marinade and sprinkle with cracked black pepper.

Nutrition Facts

301 calories; fat 6g; cholesterol 4mg; saturated fat 1g; carbohydrates 53g; mono fat 2g; poly fat 1g; insoluble fiber 11g; sugars 3g; protein 17g; vitamin a 3545.2IU; vitamin c 14mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 52.6mcg; sodium 900mg; potassium 436mg; calcium 68mg; iron 4.2mg.