- 12–14 Campari tomatoes, cut in half or thirds
- 16 ounce can/box of cooked, rinsed, and drained butter beans
- 3 Tablespoons olive oil
- 1 head of garlic, separated and skins removed
- 1/2 teaspoon each of sea salt, black pepper, onion powder, garlic powder, oregano, parsley, and red pepper flakes
- 24–28 slices of Prepared Crostini
- 1–2 cups Prepared Whipped Parmesan Peppercorn Ricotta Spread
- Balsamic Vinegar
- Fresh Thyme Leaves
- Sliced Persian Cucumbers
- Preheat the oven at 375F and line a rimmed quarter sheet pan with parchment. Now you can totally make this in a baking dish and skip the parchment. I simply didn’t feel like scrubbing a baking sheet so I did the parchment thing.
- Add the sliced tomatoes, drained butter beans, and garlic cloves to the pan.
- Drizzle over the olive oil and sprinkle on the seasoning.
- With clean hands (seriously, do I even need to mention this?), mix the oil and seasonings onto the veggies, coating them.
- 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.
- Remove from the oven and, smash up some of the beans *optional. 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.
- 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. If desired, add Persian cucumbers in place of the tomatoes.