Roasted Tomato Crostini Recipe

Name: Roasted Tomato Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small grape tomatoes; 2 Tbs. olive oil, divided; 18 3/8-inch-thick sourdough baguette slices; 3 1/2 tsp. white balsamic vinegar, divided; 1 pinch cayenne pepper; 1 15-oz. can cannellini beans, drained; 1 large clove garlic, finely chopped; 1 1/2 tsp. minced fresh rosemary, divided; 1/2 tsp. salt; 1/2 tsp. freshly ground black pepper; 1/4 cup plus 2 Tbs. chopped fresh basil

Servings: persons

2 cups small grape tomatoes
2 Tbs. olive oil, divided
18 3/8-inch-thick sourdough baguette slices
3 1/2 tsp. white balsamic vinegar, divided
1 pinch cayenne pepper
1 15-oz. can cannellini beans, drained
1 large clove garlic, finely chopped
1 1/2 tsp. minced fresh rosemary, divided
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup plus 2 Tbs. chopped fresh basil

1
Place oven rack in top position, and preheat oven to 450F.
2
Coat small rimmed baking sheet with cooking spray.
3
Toss tomatoes and 1 Tbs.
4
oil in medium bowl.
5
Spread tomatoes on prepared baking sheet, and roast 12 minutes.
6
Stir, then roast 3 to 4 minutes more, or until most tomatoes are slightly shriveled and some are scorched.
7
Scrape back into bowl; cool.
8
Lightly coat bread slices on both sides with cooking spray.
9
Arrange slices on large baking sheet.
10
Bake 6 minutes, or until slightly browned on bottom and beginning to crisp.
11
Cool on baking sheet.
12
Toss tomatoes with 1 1/2 tsp.
13
vinegar, and season with cayenne and salt and pepper, if desired.
14
Place 2/3 cup beans in large pie plate.
15
Heat remaining 1 Tbs.
16
oil in small nonstick skillet over medium heat.
17
Add garlic and 1 tsp.
18
rosemary, and stir 30 to 40 seconds, or until very fragrant, but not brown.
19
Scrape oil mixture over beans in dish.
20
Mash to coarse paste (some beans may still be whole) with large fork.
21
Mix remaining 2 tsp.
22
vinegar, salt, and pepper, 1/4 cup basil, and remaining beans into paste.
23
Set aside 1 tomato for each crostini, and stir remaining tomatoes into beans.
24
To assemble crostini, mound bean mixture on toast slices.
25
Combine remaining 1/2 tsp.
26
rosemary and 2 Tbs.
27
basil in small bowl, and sprinkle lightly over bean mixture.
28
Top each with 1 tomato.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups small grape tomatoes, 2 Tbs. olive oil, divided, 18 3/8-inch-thick sourdough baguette slices, 3 1/2 tsp. white balsamic vinegar, divided, and more.

Yes, Roasted Tomato Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions