Seared tomatoes on cannellini cream: quick and light recipe for a flavor explosion.
Looking for a light, protein-rich, and tasty idea for summer? Seared tomatoes on cannellini cream are the perfect answer: an easy, quick-to-prepare dish, ideal for eating more seasonal vegetables.
At the market, I found two wonderful beefsteak tomatoes, I seared them in a pan for a couple of minutes to enhance their flavor without overcooking them. Meanwhile, I prepared a smooth and velvety cannellini bean cream: a great way to add plant-based proteins and make the dish more complete.
The dish is already delicious as it is, seasoned with a simple drizzle of extra virgin olive oil. For an extra touch, I prepared an aromatic dressing with a teaspoon of honey and my favorite spices.
A simple, healthy, and delicious summer recipe, customizable and perfect to enjoy as a cold appetizer or main dish. Try it and let me know how you prepare it?
Let’s stop talking and prepare seared tomatoes on cannellini cream together, eh wow, they’re good!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Grill, Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients Seared Tomatoes on Cannellini Cream Quick and Light Recipe
- 2 beefsteak tomatoes
- 7 oz white beans (cannellini) (in can or boiled)
- 1 tsp acacia honey (Does not overpower the tomatoes' flavor and blends well with spices or herbs)
- to taste extra virgin olive oil
- to taste black pepper
- to taste oregano
- A few lemons (thinly sliced untreated lemon slice)
Tools: Seared Tomatoes on Cannellini Cream Quick and Light Recipe
- 1 Pan
- 1 Plate
- 1 Small Bowl
- 1 Cutting Board
- 1 Tongs
Steps: Seared Tomatoes on Cannellini Cream – Quick and Light Recipe
Drain and rinse the beans if using canned ones.
Blend them with 1 tsp of extra virgin olive oil, rosemary, pepper, and if you like, a few drops of lemon juice to add freshness, a teaspoon of turmeric, and since we are using very little oil, also add a few tablespoons of water to give a soft consistency to our cream.
Blend until you get a smooth and velvety cream.
Wash the beefsteak tomatoes, slice them thickly.
Heat a non-stick pan or a grill with a drizzle of oil.
Sear them for 1–2 minutes per side: they should soften slightly and gain color, remaining juicy inside.
Add a few slices of finely diced lemon: it will give the dish a fresh citrusy note, perfect for balancing the sweetness of the honey. In a small bowl mix 1 teaspoon of honey with half a tablespoon of EVO oil, chili, and the spices you prefer, I used oregano. Mix well until all ingredients are combined.
Spread the cannellini cream on the plate. Place the seared tomatoes on top. Finish with the honey and spice dressing, I accompanied it with some small focaccia. Enjoy your meal!
Tips.
For Perfect Searing
Searing the tomatoes over high heat and for a short time (1–2 minutes) helps to slightly caramelize the surface, enhancing the flavor without overcooking the inside. Use a well-heated and non-stick pan, or a grill.
FAQ (Questions and Answers)
What can I substitute for cannellini beans?
You can substitute them with other mild-flavored legumes, such as white kidney beans or chickpeas.
Can the dish be served cold?
Absolutely yes! It is excellent served at room temperature, perfect for summer or for a make-ahead appetizer.
How many calories does the dish have?
One serving (with 2 tomatoes, 100g of cannellini beans, and 1 tsp of oil) contains about 180–200 kcal
Can I prepare the cannellini cream in advance?
Sure! You can store it in the refrigerator in an airtight container for 1–2 days. We recommend taking it out 15 minutes before serving.
Is it a vegan recipe?
Yes, if you substitute honey with maple syrup or rice malt.
