White Bean Crostini with Salt-Cured Tomatoes
Creamy bean purée topped with intensely flavored, moisture-wicked tomatoes
Why This Recipe Works
Curing the tomatoes in salt and sugar before spinning them dry concentrates their natural sweetness and prevents the bread from becoming soggy. It is a simple but transformative technique that makes the most of even out-of-season produce.
Instructions
Toss the tomatoes, salt, and sugar in a medium bowl and let the mixture sit for 30 minutes to draw out excess moisture.
Transfer the tomatoes to a salad spinner and spin until the excess liquid has been removed, about 1 minute, stopping once or twice to redistribute the tomatoes for even drying.
Return the tomatoes to the bowl and toss with the oil, vinegar, and pepper until well coated.
Pulse the beans, water, salt, and pepper in a food processor until a smooth paste forms, about 1 minute.
While the processor is running, slowly pour in the remaining oil until fully incorporated and the texture is velvety.
Spread a generous layer of the bean mixture onto each toast, top with the cured tomatoes and Parmesan shavings, and finish with a sprinkle of rosemary. Serve immediately while the toasts are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days. The bread may become soggy.
Can I make this ahead of time?
The salt-cured tomatoes can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The white bean puree can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
