Tomato and White Bean Crostini
Sun-ripened tomatoes and creamy white bean purée on crisp toasts
Why This Recipe Works
Spinning the salted tomatoes in a salad spinner is the secret here; it removes excess moisture so the toasts stay crisp. This contrast between the silky bean purée and the bright, acidic tomatoes makes for a perfectly balanced bite.
Instructions
Toss the tomatoes with salt and sugar in a bowl and let them sit for 30 minutes to draw out their juices and concentrate the flavor.
Transfer the tomatoes to a salad spinner and spin until the excess liquid has been removed, about 1 minute, redistributing the tomatoes several times during the process so they dry evenly. Return the tomatoes to the bowl and toss with oil, vinegar, and pepper.
Process the beans, water, salt, and pepper in a food processor until the mixture is completely smooth, about 1 minute. With the processor running, slowly stream in the remaining oil until it is fully incorporated and the spread looks creamy.
Spread the bean mixture evenly over the toasts, then top with the dressed tomatoes.
Top with Parmesan and a sprinkle of rosemary, then serve immediately while the bread is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover tomato topping and bean spread separately for up to 3 days. Assemble crostini just before serving to prevent bread from getting soggy.
Can I make this ahead of time?
The tomato mixture can be prepared up to 8 hours in advance and stored in the refrigerator. Let come to room temperature before assembling the crostini.
