Sautéed Leek and Butter Bean Toasts

If you’ve been on the hunt for the perfect party appetizer, these delightful leek and butter bean toasts are guaranteed to wow a crowd. Crispy slices of a whole wheat baguette are smeared in sweet roasted garlic and creamy avocado before being piled high with a savory leek and butter bean mash. Lemon zest adds citrusy tang while Aleppo pepper turns up the heat, ensuring each mouthful is layered with complex flavors that play off each other perfectly. If you have more leek mixture than will fit on your pieces of toast, just serve it on the side to eat with a fork: Trust us, it’s that tasty!

For more vegan party appetizer recipes, check out these tasty ideas:

By Ellen Boeke,


  • 2 large leeks, halved and sliced (3 cups)
  • 4 whole cloves garlic
  • ¼ teaspoon sea salt
  • 2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1 8-oz. whole grain baguette, sliced and toasted (20 slices)
  • 1 medium avocado, halved, seeded, and peeled
  • Aleppo pepper or ground chipotle chile
  • Lemon wedges


  • In a large nonstick skillet combine leeks, garlic, and salt. Cover and cook over medium 5 minutes or until very tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Remove garlic cloves from leeks.
  • In a bowl stir together leeks, beans, parsley, and lemon zest.
  • Smear garlic evenly on toasted bread. Smear avocado evenly over garlic. Top with bean mixture. Sprinkle with Aleppo pepper and serve with lemon wedges.

Comments (4)

(5 from 2 votes)

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Can you prepare the leeks and garlic and bean mixture ahead of time?

Lisa, Forks Over Knives Support

Hi Phyllis, you can prepare the bean-leek-garlic mix beforehand, then warm them when ready to build.


Are you smearing raw garlic on the toast? It’s unclear


Step one clearly states to put leeks and garlic in a pan and cook until very tender

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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