Ingredients
| Pastene Extra Virgin Olive Oil | ||
| 2 pints | cherry tomatoes | |
| kosher salt to taste | ||
| pepper to taste | ||
| ¼ tsp | red pepper flakes | |
| 2 Tbsp | Pastene Minced Garlic | |
| 2 | gluten-free baguettes | |
| 1 | 14 oz can Pastene White Kidney Beans | |
| ¼ cup | sliced fresh basil |
Directions
- Preheat the oven to 400º F. Line a baking sheet with parchment paper.
- Pour 2 tablespoons of olive oil into a 9×12” baking dish. Cut the tomatoes in half, place in the dish, cover with another 2 tablespoons oil, salt, pepper, and crushed red pepper flakes. Scatter the garlic on top of the tomatoes. Roast for 20 minutes and remove from the oven. Leave the oven on.
- Cut the baguettes into ½-inch slices. Place on the prepared baking sheet. Brush with oil and season lightly with salt and pepper. Bake for 6 to 8 minutes or until golden.
- Drain and rinse the beans. Add to the tomatoes while still warm and mash with a fork. Let sit while the baguette slices toast. Stir the basil into the tomato mixture. Taste and add more salt and pepper, if desired.
- Transfer tomatoes to a serving bowl and serve with the crostini. Drizzle with extra olive oil, if desired.
By Simply Gluten Free Magazine
