No-Cook Heirloom Tomato & White-Bean Breakfast Boards

Serves 4 · 18 min prep

Ingredients

• 1.25 lb heirloom tomatoes
• 1 can (15 oz) canned cannellini beans
• 8 oz fresh mozzarella balls
• 3 tbsp extra-virgin olive oil
• 1 cup leaves fresh basil
• 1 lemon
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 crusty baguette
• 2 tbsp chili crisp
• 4 soft-boiled eggs
• 2 cups baby arugula

Instructions

1. 1Drain and rinse the cannellini beans thoroughly, then pat dry with a clean towel so the dressing clings. Place them in a medium bowl.
2. 2Cut the heirloom tomatoes into mixed wedges and thick slices for visual variety. Tear the mozzarella into bite-size pieces.
3. 3Zest the lemon over the beans, then squeeze in the juice. Add most of the olive oil, flaky salt, and black pepper. Toss gently to coat.
4. 4Slice the baguette into thick planks and arrange on four plates or small boards. Drizzle lightly with remaining olive oil.
5. 5Pile arugula on one side of each board. Spoon the dressed white beans beside it, then artfully arrange tomato wedges and mozzarella.
6. 6Peel the soft-boiled eggs (or use pre-cooked jammy eggs) and nestle one onto each board. Tear basil leaves over everything.
7. 7Spoon small dots of chili crisp across the tomatoes and eggs for heat and crunch. Finish with flaky salt and a final grind of pepper.
8. 8Serve immediately at room temperature so the tomatoes stay juicy and bright; diners can build open-faced bites with the bread.