Roasted Tomato and White Bean Crostini on a round wooden board with a bowl of the bean topping on the side and a basket of toasted baguette slices in the background

Roasted Tomato & White Bean Crostini

Having company over this weekend? If so, you might want to whip up this delicious Roasted Tomato & White Bean Crostini. It’s a simple recipe that tastes delicious and utilizes fresh tomatoes, which are at their best right now!

This dish uses a few pantry staples, like olive oil, garlic, salt, pepper, and canned beans. (I used Pastene’s White Kidney Beans.) Many of us who are gluten-free also keep gluten-free baguettes on hand … don’t we? Or is that just me? You can also make your own baguettes with my tried-and-true gluten-free French bread recipe.

Add in a couple fresh items – cherry tomatoes and basil – and this dish comes together quickly and effortlessly.

If you’ve never made crostini before, trust me when I say it’s super simple and is a great throw-together appetizer to serve to last-minute guests or at parties you’ve had planned for weeks! It’s fancy enough but not pretentious, it doesn’t cost much, and it’s something that pleases most peoples’ palates.

Get more gluten-free crostini recipes.

Roasted Tomato and White Bean Crostini on a round wooden board with a bowl of the bean topping on the side and a basket of toasted baguette slices in the background

5 from 1 vote
Roasted Tomato and White Bean Crostini on a round wooden board with a bowl of the bean topping on the side and a basket of toasted baguette slices in the background
Print Recipe

Gluten-Free Roasted Tomato & White Bean Crostini

Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 servings
Calories: 388kcal
Author: Gluten Free & More

Ingredients

  • Pastene Extra-Virgin Olive Oil
  • 2 pints cherry tomatoes
  • Kosher or fine sea salt
  • Black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons Pastene Minced Garlic
  • 2 gluten-free baguettes
  • 1 (14-ounce) can Pastene White Kidney Beans
  • ¼ cup sliced fresh basil

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Pour 2 tablespoons of olive oil into a 9 x 12-inch 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. 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 6-8 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.

Nutrition

Nutrition Facts
Gluten-Free Roasted Tomato & White Bean Crostini
Amount Per Serving
Calories 388 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 704mg29%
Potassium 644mg18%
Carbohydrates 58g19%
Fiber 7g28%
Sugar 9g10%
Protein 13g26%
Vitamin A 849IU17%
Vitamin C 38mg46%
Calcium 135mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Appetizers Baguette Beans Bread Crostini Italian Pastene Summer Tomatoes
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