-
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.
