Tomato Crostini with White Beans
This recipe for tomato crostini with white beans makes a deliciously simple appetizer packed with roasted tomatoes, creamy beans, and garlic. Serve it with crispy baguette slices for a fresh and flavorful starter, perfect for any gathering.
I love a good crostini, and this Tomato Crostini with White Beans is one of my favorites. The combination of sweet roasted cherry tomatoes, creamy beans, and garlic-infused olive oil is just so good. Whether I’m making it for a gathering or just a light snack, it always disappears fast.
The oven does most of the work, roasting everything until the tomatoes burst, the beans turn soft and creamy, and the garlic melts into the oil. It all comes together into a rich, jammy mix that’s packed with flavor.
This is a delicious topping, perfect for spreading onto crispy crostini or scooping straight from the pan with homemade vegan crackers or pita bread. You can also turn it into a meal by tossing it with pasta or spooning it over polenta.
And if you love recipes like this, don’t stop here, my Maryland crab dip, fresh tomato bruschetta, and favorite spinach dip are just as irresistible.
Why You’ll Love this Tomato and White Bean Spread
- Incredible flavor: A handful of ingredients turn into something rich, savory, and absolutely delicious.
- Amazing textures: Creamy beans, juicy tomatoes, and crispy crostini give you a little crunch and a little creaminess.
- Not just for snacking: Great for parties, appetizer boards, or even a light dinner with pasta and a salad.
What You Need to Make It
I usually have most of these ingredients on hand. My favorite tomatoes are Cherry Bombs. They have a black and gold label. I hope you can find them!
- White beans – Cannellini or Great Northern beans work best for their creamy texture.
- Cherry tomatoes – Roasting fresh tomatoes brings out their natural sweetness.
- Fresh garlic cloves – Roasted garlic mellows out and adds incredible depth of flavor.
- Olive oil – Helps everything roast beautifully while adding richness.
- Salt and black pepper – Enhances the natural flavors of the ingredients.
- Baguette, sliced ¼ inch thick – The perfect crispy base for the topping.
- Chopped fresh basil or rosemary for topping – Adds a fresh herbal flavor.
How to Make Tomato Crostini
To make the crostini, preheat oven to 400°F and place parchment on a baking sheet.
Slice bread about 1/4 inch slice and place them on the baking sheet and brush with olive oil using a pastry brush.
Bake the bread in the oven for 7-10 minutes, or until the tops are starting to turn brown. Remove the bread and set aside to cool.
Reduce the oven temperature to 375°.
Peel the garlic and lightly smash it with the flat side of a knife.
In a single layer, add the beans to the bottom of a cast iron pan. Scatter the garlic cloves throughout the beans.
Pour olive oil over the beans so they are at least half covered.
Wash and dry the tomatoes, removing any leaves.
Add the tomatoes to the beans and garlic, spreading them evenly throughout the mixture. Sprinkle in a pinch of salt and black pepper.
Bake until the tomatoes burst, for 30-40 minutes, until the garlic and beans are soft.
Remove from the oven and allow to cool for about 5 minutes. Top the bean and tomato mixture with chopped rosemary or some fragrant basil.
Serve warm over a toasted baguette slice for a wonderful appetizer at your next gathering.
How to Store Leftovers
The crostini bread can be made a day ahead of time. Store it in an airtight container at room temperature. The topping can be made and stored in the fridge for up to three days. Reheat in the oven until warm and soft. I do not recommend freezing it.
Variations
- Fresh rosemary sprigs: They can be added to the beans and oil before baking. Be sure to remove the sprigs before serving.
- Balsamic reduction: Drizzle reduced balsamic vinegar over the top for a touch of sweetness.
- Goat cheese, cream cheese or whipped feta: Spread a layer on the crostini before adding the tomato mixture. Creamy ricotta is a great idea also.
- Red pepper flakes: Add a little heat for an extra kick.
- Pine nuts: Sprinkle some on top for a nutty crunch.
- Fresh mozzarella: Small chunks of creamy cheese make this even more indulgent.
- Garlic-rubbed bread: After toasting, rub a garlic clove on each side of each slice for extra flavor.
- Lemon juice: A squeeze of fresh lemon adds brightness to the dish.
- Caprese-style: For an easy appetizer add fresh sliced Roma tomatoes and basil for a twist on a caprese salad crostini.
Top Tips
- Diced larger tomatoes do not work as well because they release more liquid into the pan. If using medium-large tomatoes, cut in half and place cut side up in the pan.
- Choose ripe cherry tomatoes for the best burst of sweetness and flavor.
- Use a rimmed baking sheet when baking the crostini to keep them from sliding off the edge.
- Use a slotted spoon to help you drain some of the excess oil when transferring the tomato mixture onto the bread. This helps keep your slice of bread from turning soggy.
- Let the roasted tomatoes and beans cool slightly before serving so the flavors meld together.
FAQs
You can use any sort of white beans, Navy bean, Great Northern, big butter beans, cranberry beans, etc. You can use chickpeas also but they do not soften the same way when cooked in the oil. They work better if you are turning this into a pasta sauce.
Absolutely! French bread or Italian bread works just as well as a baguette. You can use any type of toasted bread you prefer.
Yes, cook them over medium heat in a grill pan with olive oil until they burst.
Yes, a baking dish will work just fine for roasting the tomatoes and beans.
For roasting, cherry tomatoes break down into a creamy texture, while grape tomatoes hold their shape a little better. Both work in most recipes, but their texture can slightly change the texture of the spread.
More Delicious Appetizers
Tomato Crostini
Ingredients
- 1 ¾ cup cooked white beans drained (one 15oz can)
- 4 cups cherry tomatoes washed and dried (about 2 dry pints)
- 1 head garlic 8-10 cloves, peeled and crushed
- ½ cup olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 baguette ¼ slices
- 2 tbsp olive oil
- Chopped fresh basil or rosemary for topping.
Instructions
- To make the crostini, preheat oven to 400°F and place parchment on a baking sheet.
- Slice bread about 1/4 inch slices.
- Place slices on the baking sheet and brush with olive oil.
- Bake the bread in the oven for 7-10 minutes, or until the tops are starting to turn brown. Remove the bread and set aside to cool.
- Reduce the oven temperature to 375°.
- Peel the garlic and lightly smash it with the flat side of a knife.
- In a single layer, add the beans to the bottom of a cast iron pan. Scatter the garlic cloves throughout the beans.
- Pour olive oil over the beans so they are at least half covered.
- Wash and dry the tomatoes, removing any leaves.
- Add the tomatoes to the bean and garlic spreading them evenly throughout the mixture. Sprinkle with kosher salt and black pepper.
- Bake until the tomatoes burst, for 30-40 minutes, until the garlic and beans are soft.
- Remove from the oven and allow to cool for about 5 minutes. Top the mixture with chopped rosemary or basil.
- Serve warm with crostini.
Notes
Hello! I’m Kelly, writer, traveler, lover of great food and wine!
I’m so glad you’re here! I hope you find the perfect vacation idea you’ve been searching for, or the best recipe you’ve eaten in ages. That’s why I’m here!
I’ve been at this creator thing for a while now and (thankfully) my audience has grown with me. We’re mostly women, mostly 40+, and we love travel and food. I hope you’ll join us!
