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Roasted Tomato & White Bean Crostini


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 baguettes
1 14 oz can Pastene White Kidney Beans
¼ cup sliced fresh basil


  • 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.

Product Used

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