Tuscan White Bean Toasts with Garlic and Tomatoes
I have simple, splendid, how can something this easy taste this good Tuscan White Bean Tomato Toasts with Garlic and Tomatoes for you today! This easy-yet-excellent recipe is in honor of the country to which Ben and I took off last night: ITALY!!! (Follow me on Instagram for updates.)
Yes friends, assuming the TSA let me through security with my big bag of snacks, as this post goes to press we are in the Cinque Terre, our first stop en route to Tuscany.
Remember two weeks ago when I cryptically mentioned that I have a few Big Exciting Things in the works? This trip is one of them!
I hope we are enjoying an ocean view, full glasses of wine, and a meal like these White Bean Toasts with Garlic and Tomato.
I hate to call this recipe easy, because that makes it not seem special.
Here’s the thing though: it is easy. And it is special.
For me, these Tuscan-inspired toasts exemplify what I most adore about Italian cooking: straightforward, uncomplicated, and beautiful ingredients uniting to become greater than their individual parts.
Fruity olive oil. Juicy tomatoes. Creamy cannellini beans. Thickly sliced, fluffy, crusty bread. What more could I ask for?
The topping for these smashed white bean toasts is a twist on Tuscan white bean ragout, which typically takes several hours to cook. I cut that time down to 20-ish minutes by using canned cannellini beans in place of dry. I have no regrets.
The beans are still delightfully creamy. When combined with the olive oil, garlic, and the caramelized juices from the burst cherry tomatoes, they transform into the kind of meal that you almost never get around to sitting down to eat because you fill up munching it right from the pan.
Do try to save some of white bean topping for the toast though because BREAD.
Take a lesson from the Italians and don’t skimp here. Treat yourself to a good quality artisan loaf, slice it thickly, and savor every bite.
I’ll be doing my best to keep my laptop away during our trip, but you can follow along with our adventures on Instagram, especially my stories. Buon appetito!
Tuscan White Bean Tomato Toasts
Ingredients
- 4 slices of thick, good quality whole wheat bread
- 3 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
- 1 small shallot — finely chopped
- 1 pint cherry tomatoes — (2 cups, left whole)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves minced garlic
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- 1 15-ounce can reduced sodium white (cannellini) beans, rinsed and drained
- 2 tablespoons finely grated Parmesan — plus additional to taste
- 1 tablespoon chopped fresh thyme
Instructions
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Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
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Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired. I like to leave the beans like this, but if you like, you can lightly smash them for a more creamy topping.
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To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan and thyme. Enjoy immediately.
Recipe Notes
- Once topped, these toasts are best enjoyed right away. The bean and tomato mixture, however, can be stored on its own in the refrigerator for up to 4 days. Rewarm on the stove and top the bread just before serving.
- To make dairy free (and vegan), omit the Parmesan or swap it for the same amount of nutritional yeast. To make gluten free, use gluten free bread.
Nutrition Information
Amount per serving (1(of 4)) — Calories: 343, Fat: 17g, Saturated Fat: 2g, Carbohydrates: 39g, Fiber: 7g, Sugar: 6g, Protein: 11gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
This sounds heavenly – and we have about a gazillion tomatoes to work with. Our cherry tomatoes are SO sweet! I’d just need to figure out what would go with this to make it an actual meal – maybe a nice mixed greens tossed salad with a good homemade dressing? Anyway, have a wonderful vacation!
Chris, I can only imagine how dreamy this will taste with your tomatoes! And I think a green salad sounds perfect. I hope you enjoy it!
These Tuscan Toasts sound delicious! What a great idea! I was needing an appetizer for some upcoming dinners this week-end – and this fills the bill! I’ll make them smaller – probably on baguette rounds. So happy for you and Ben getting to go to Italy! Have a super time! My brother and his wife are going there in October and another friend is going there in December! I’ll fill them in on all I learn from you about Tuscany!
Laurie, these would be delicious as an app! Thanks so much for the kind travel wishes too. Have a great weekend!
Loving this Erin!! Looks perfect for a quick lunch (:
Thanks Nicolas!
Now I’ll definitely be observing #ToastTuesday this week!
#ToastTuesday needs to happen more in my life too!
Can’t wait to try this recipe!! Love the idea of serving beans on toast…reminds of of hummus, in a way. Also….Have so much fun in Italy!!! I loved my trip there this summer :)
I love the Cinque Terre region! I’m sure you’ll have a fantastic time.
It’s been magical so far, thank you Anyuta!
Beautiful, simple, and delicious! Thanks for a great recipe! Looks like the perfect way to use up the last few tomatoes from my garden.
We are big eaters, and my husband and I scarfed down the whole recipe for dinner. It was perfect for a tired Friday night. We both would have liked this a little more saucy, so next time I’ll retain some of the bean cooking liquid. We’ll definitely make this again and probably soon, since it’s finally tomato season in Northern CA.
YAY Eileen!! Thanks for sharing! You can mash the beans and tomatoes a bit more if you’d like extra saucy too. Send some of those tomatoes our way ;-)
Excellent!
I’m so glad you enjoyed the recipe, Carole! Thanks for giving it a try and reporting back!
I would love to make the Tuscan Toast but why is the fat content so high. I am on a very strict heart diet and am only allowed 22 gr. daily.
Thank You
Carole
Hi Carole, the fat content is due to the extra-virgin olive oil in the recipe. I have not tested the recipe with a reduced amount, but you are welcome to experiment. I hope you enjoy!
A lovely dinner for me with a salad with basil vinaigrette and my husband and daughter lied it too, but with sliced grilled Italian sausage added because they feel not having meat means you’re not eating a meal. Anyway, it’s great either way and really fast and easy to make. Thanks for a great recipe!
Vivian, I’m glad it was a hit! Thank you so much for taking the time to leave this review.