Ready In: 3 hr 15 mins
Prep: 3 hours
Cook: 15 mins
Yields: 4 Servings
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
In a bowl toss together the beans, onions, parsley, oil, vinegar and season with salt and pepper to taste.
Toast bread and brush with extra-virgin olive oil.
Spread yogurt cheese onto each slice of toast and spoon the bean salad on top, divided equally.
Drizzle with extra-virgin olive oil and serve.