• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Recipes » Beans and Legumes

    Published: Aug 29, 2012 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Roasted Tomato and White Bean Crostini

    So hey,I just wanted to let you know what I did with those yummy little red gems from the weekend.

    Roasted Tomato Crostini

    The next day, because that is how I roll, I tossed the roasted cherry tomatoes with some beans and garlic for a supper quick dinner. Crostini with a salad – so easy.

    • 1 pint cherry or grape tomatoes, roasted as done here
    • 2-4 Tablespoons stock or white wine ( i used a bit of each) for sautéing
    • 1 can white kidney beans,rinsed and drained
    • 2 cloves of garlic minced
    • 2 green onions, white and light green parts, thinly sliced
    • 8 large basil leaves, thinly sliced
    • 2 teaspoons olive oil
    • salt and pepper to taste
    • Toasted bread slices

    In a non-stick skillet over medium heat, toss tomatoes, stock or wine (just enough to moisten, prevent sticking and to create a bit of sauce), add beans, garlic and green onion.  Cook until heated through and you have just a bit of sauce left at the bottom. The toasted bread will soak up that yumminess.

    Add the basil leaves and a good quality olive oil and toss until just combined.  Add salt and pepper to taste.

    Serve on top of toasted baguette slices.

    More Beans and Legumes

    • Mediterranean Eggplant Stew
    • Easy Baked Tofu Recipe
    • How to cook dried chickpeas from scratch
    • Cannellini Bean Salad with Roasted Red Pepper

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Comments

      Leave a reply: Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jodie Nardone says

      August 29, 2012 at 9:43 pm

      Yum! I will definitely be trying this one!

      Reply
    2. Anita at Hungry Couple says

      August 29, 2012 at 11:04 pm

      I love these flavors.

      Reply
    3. emmycooks says

      August 30, 2012 at 1:37 am

      What a good idea. Looks delicious!

      Reply
    4. Renee Dobbs (@reneedobbs) says

      August 30, 2012 at 7:51 am

      Oh this looks so good! I love white beans and tomatoes. And what a great dinner with the crostini and a salad.

      Reply
    5. thedrivencook says

      August 31, 2012 at 8:11 am

      Yum! This looks tasty even at 8am

      Reply
    6. An Unrefined Vegan says

      August 31, 2012 at 10:27 am

      So many good flavors!

      Reply

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins
    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Strawberry Banana Jam

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y