Roasted Tomato & Butter Bean Crostini

Garlic roasted juicy tomatoes & creamy butter beans paired with savory parmesan ricotta spread on crostini make the perfect anytime snack!

This is one of those recipes that truly blows your mind as it’s made with simple ingredients yet packs such a flavorful punch! The base of the recipe is just tomatoes, butter beans, herbs, garlic, and olive oil. But it’s what you do with it that truly elevates such humble ingredients.

Most of these items you most likely have in your kitchen. And don’t worry if you don’t have butter beans. You can totally use cannellini or white beans instead.

I love a killer crostini and roasted veggies are my jam so to speak. Now I’ve made a ton of different roasted veggie and other crostini recipes on here but this flavor combination is new to me.

I’m a huge fan of Discovery Plus. It’s because of that station did I actually come across Mary McCartney’s show. What I immediately fell in love with her show is that it’s unlike the other food shows out there. She connects with her viewers in a way I haven’t seen in a long time. Now granted her recipes are vegan-based and I’m one that lives for bacon, I put my own spin on her recipe.

Grab Your Ingredients

As I mentioned above, the base of this recipe uses basic kitchen ingredients:

• Veggies – tomatoes (I used Campari), butter beans, garlic cloves
• Olive oil
• Seasonings – sea salt, pepper, onion powder, oregano, garlic powder, parsley, red pepper flakes
• Crostini
• Whipped Parmesan Peppercorn Ricotta Spread

Let’s Roast It Up!

1. Preheat the oven at 375F and line a rimmed quarter sheet pan with parchment. Now you can totally make this in a 9 x 13″ baking dish and skip the parchment. I simply didn’t feel like scrubbing a baking sheet so I did the parchment thing.
2. Add the sliced tomatoes, drained butter beans, and garlic cloves to the pan.
3. Drizzle over the olive oil and sprinkle on the seasoning.

4. With clean hands (seriously, do I even need to mention this?), mix the oil and seasonings onto the veggies, coating them.
5. Pop them into a preheated oven for about 15-20 minutes or until the tomatoes have shriveled up a bit and the beans have soaked up most of the oil/seasoning.

How to Make Crostini

Ingredients

• 1 12-14” long loaf of crusty Italian or French bread, sliced into 1/2” slices
• 3–5 tablespoon Extra Virgin Olive oil
• 1 clove of garlic

1. Preheat the oven to 400F.
2. Slice the bread on an angle to get elongated slices. Brush one side lightly with olive oil and place on a baking sheet.
3. Bake the bread for 6-8 minutes or until the tops start to toast lightly. Remove from the oven, brush the other side with the remaining oil and bake for another 5-7 minutes. Remove from the oven when done.
4. Rub the clove of garlic on the warm, toasted bread.

The Smell of DELICIOUSNESS!

Y’all when I tell you that this made my kitchen smell AMAZING, it’s not an exaggeration. It was pure heaven!

Legit, this tray below I could have eaten as-is because it was so incredibly delicious!

Oh hello lovely!

If you’ve never had a butter bean, do what you can to get your hands on some. They are seriously crave-worthy!  They are smooth, creamy, and almost have a mild nutty taste.

And they soak up all of the flavors they are cooked with. So these also had a killer herby and garlic infusion going on.

Smash it up – gently though

While this step is completely optional, I liked the juxtaposition in textures between the whole “crisp” beans and the creaminess of the smashed beans.

With the beans still being warm, use the back of a fork and gently press down to smash some of the beans. You can do it as little or as much as you like. Just only doing maybe half of the beans though this way as you want the texture of the whole beans.

Add the whole roasted beans in with the smashed beans and gently combine.

Time to eat!

Now if you wanted to keep this vegan, you could totally omit the whipped parmesan peppercorn spread but since I had a bunch of it in the fridge, I wanted to add it to this dish.

1. To a warm crostini, add a slathering of the spread followed by a spoon of the bean mixture, a tomato slice, and, if desired, a drizzle of balsamic reduction and some fresh thyme leaves.

Another variation

If you aren’t a fan of tomatoes (like my dear friend is), you can skip the tomatoes and add some of the spread to crostini, the bean mixture, and then top with rounds of Persian cucumber.

Skip the bread

If you’re looking for a low-carb version or a way to use the base recipe of roasted tomatoes and butter beans, try one of these ideas:

• Protein Bowl – add the roasted veggies on top of cooked quinoa/cauliflower rice, along with roasted zucchini, roasted  red peppers, fresh basil, and mini mozzarella
• Cheese Crisps – whip up some Frico crisps and add this on top of the crisps. Just be careful as cheese crisps are super delicate
• Pasta – once the veggies are all roasted, add them to a bowl of warm pasta (regular/no/low carb), a few tablespoons of pasta water, the peppercorn spread, and grated parmesan cheese
• Boats – hollow out zucchini, roast them up until barely fork tender. Stuff the roasted veggies inside, top with cheese, and enjoy!

Recipe Substitutions

I so love this part of all of my posts as I’m one that is always tweaking recipes, even my own, to suit my taste that day.

• Tomatoes – if you hate ’em, omit them.
• Beans – if you can’t find butter beans, use cannellini or white beans. Or just omit
• Other Veggies – roasted squash/eggplant, mushrooms, red peppers, corn, cippolini onions
• Seasonings – if you like it spicy, add more heat or keep it simple with just sea salt and pepper
• Bread – see above for suggestions

Thank you – so simple yet so impactful!

“Thank you” is such a little thing yet is so meaningful. It can put a smile on someone’s face or simply brighten their day. I’ve been one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you, my TKW Family, to purchase a virtual sticker and directly show your support (and appreciation) for the content I’ve created for over a decade.

Since December I’ve been testing out this pilot program and daily y’all put a smile on my face by clicking the Thank with Google buttons located in my sidebar, at the top of every blog post, or right below the recipe card.

You can choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message. To know that all my years of providing you amazing recipes all is appreciated, well, that’s just everything to me. These stickers not only put a smile on my face but the stickers you purchase contribute to TKW revenue so I can continue to provide you recipes and content.

So please, I’d love it if you tried out the feature, and let me know what you think!

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