Kimchi white bean melts

Kimchi and cheese are a wildly popular duo for a reason. In these open-face melts, buttery white beans and sourdough toast provide a substantial vehicle for the spicy, funky and gooey combination. Crushing some of the beans bumps up the creaminess and helps the mixture hold together, staying neat and contained while piled high on the bread. Be sure to taste and adjust the seasonings to your liking, as kimchi can vary greatly in flavor. One can of beans makes the perfect amount of filling for two melts (which fit perfectly into a toaster oven!) but the recipe can also be scaled up easily.

Time: 10 min