White beans with tomato sauce is one of those English staples but serve a white bean spread on toast with prosciuto and mozzarella and you have a whole new version of this classic in your hands!

Toast with white bean spread

Toast with white bean spread, prosciutto and mozzarella

It might not be your average kind of sandwich but this quick lunch is super delicious. The white bean spread makes the whole sandwich come together and it is super easy to make. I would even go as far as to say you really don’t need a recipe for it.

White bean toast with mozarella

Making the sandwich

For making the toast with white bean spread you first need bread of course. I like to use sour dough if that is available and because sour dough does get stale a bit quicker then commercial bread it is also perfect for toasting. So for this recipe I have used pretty old bread.

If you’re not into beans at all, it is easy to replace this with – for instance – hummus or muhammara. Or any other kind of spread. But I did think the white beans where surprising so I would urge you to try it. Do make sure to season the beans properly by adding salt, pepper and a good extra virgin olive oil.

Toast with white bean spread

Buffalo mozzarella

For me the only two kinds of mozzarella that are worth trying are buffalo mozzarella or burrata. In this case I went with the buffalo, but if you prefer the regular you can of course use that. But once you’re used to real buffalo mozzarella you will never look back. You’ve been warned.

Serve the toast with white bean spread with a bit of extra olive oil and enjoy!

Toast with white bean spread

Toast with white bean spread and mozzarella

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Simple, nutritious and delicious is this toast with a spread of white beans and mozzarella
Decorative clock showing preparation time
Cooking time 10 minutes
Total time 10 minutes

4 people


  • 4 slices sour dough bread
  • 1 clove of garlic
  • 200 gr white beans from can or tin
  • 4 slices prosciutto
  • 1 tbsp flat leaf parsley
  • 1 tbsp olive oil 1 tbsp
  • peper and salt
  • 25 gr rocket arugula
  • 1 ball buffalo mozarella

  • Mash the beans in a bowl together with some oil and some mashed garlic. Chop a handful of the flatleaf parsley and mix them through the beans. Season with salt and pepper to taste.
  • Toast your bread and once ready spread the beans on the toast, top with some rocket, a slice of prosciutto and half a mozarella ball. Drizzle with a little bit of olive oil and you’re good to go! Enjoy!

Nutrition Information per portion

Calories: 466kcal | Carbohydrates: 48g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 675mg | Potassium: 440mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1902IU | Vitamin C: 3mg | Calcium: 1351mg | Iron: 5mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist