This post may contain affiliate links. For more details, please see our Affiliate Disclosure .
That slight panic before guests arrive. What can I serve that isn’t just a bag of chips but also doesn’t take an hour? This recipe was my answer.
It’s that perfect “wow” appetizer that looks sophisticated but is really just a smart assembly of fantastic, whole-food ingredients.
It’s bright, satisfying, and feels like a mini-trip to the Mediterranean, all while being incredibly quick. This is my go-to Tomato and White Bean Crostini—it proves that “impressive” and “easy” can absolutely go hand-in-hand.
A Perfect Bite of Bright, Nourishing Flavor
What I love about this White Bean Crostini Recipe is that it’s genuinely satisfying. This isn’t just an empty appetizer; it’s a balanced, nourishing bite.
You get:
- Sustaining Fiber from the hearty whole-wheat sourdough and the cannellini beans.
- Healthy Fats from a generous drizzle of extra-virgin olive oil.
- Protein from the creamy bean spread, which helps make this feel like a substantial snack.
The flavor is so vibrant. We let the ingredients do the work—the juicy tomatoes, the fresh basil, and the briny kick from the Kalamata olives. Notice we don’t add extra salt to the topping? The olives provide that perfect savory note all on their own.
How This 30-Minute Appetizer Comes Together
This is truly more of an assembly job than a heavy-duty cooking session, which is why I love it for entertaining. Here’s the basic flow:
- Toast the Bread: Get those whole-wheat sourdough slices golden and crisp. A quick trip under the broiler or on a grill pan does the trick.
- Rub the Garlic: This is the non-negotiable step! Rubbing a raw garlic clove over the warm, crusty bread imparts the most amazing, fragrant essence. It’s a classic technique for a reason.
- Make the Bean Base: Pulse the rinsed cannellini beans, lemon juice, garlic, and olive oil. You’re looking for a thick, rustic texture, not a perfectly smooth hummus.
- Mix the Topping: Gently combine the diced tomatoes, basil, red onion, olives, and a splash of balsamic. Let it sit for 10 minutes for the flavors to meld.
- Assemble: Spread a layer of the bean purée on each toast—this also acts as a great barrier to keep the bread from getting soggy! Top with the tomato mixture, drizzle with a tiny bit more olive oil, and serve.
My Quick Tips & Serving Ideas
Here are a few things I’ve learned from making this dozens of times:
- Make-Ahead Tip: You can make the bean spread and the tomato topping up to a day in advance. Store them in separate airtight containers in the fridge. Just toast the bread and assemble right before serving.
- Don’t Skip the Drain: If your tomatoes are extra juicy, give the topping a quick, gentle drain in a colander before spooning it onto the bread.
- Bean Swaps: No cannellini beans? Great Northern beans work just as well. If you love the bean base, you should also try The Best Creamy Mediterranean White Bean Dip as another great appetizer.
- Make it a Meal: These are the star of any list of Mediterranean Appetizer Recipes, but they also pair wonderfully with a bigger spread. I often serve them alongside a hearty bowl of Tuscan Lentil Soup, a fresh Tuscan Sun Farro & Fennel Salad, or as a starter for this Mediterranean Sheet Pan Chicken.
Tuscan Sun-Kissed Tomato & White Bean Crostini
Equipment
- Large baking sheet or grill pan
- Large mixing bowl
- Mini food processor or bowl for mashing
- Silicone pastry brush
- Slotted spoon
Ingredients
- 1 large whole-wheat sourdough baguette approx. 400 g, sliced into 16 half-inch rounds
- 7 tbsp extra-virgin olive oil divided (3 tbsp for bread, 1 tbsp for bean base, 2 tbsp for topping, 1 tbsp final drizzle)
- 3 medium garlic cloves divided
- 1 15-oz can low-sodium cannellini beans, rinsed and well drained
- 1 tbsp fresh lemon juice
- 2 lbs ripe Roma tomatoes finely diced
- ½ cup packed fresh basil leaves thinly sliced
- ¼ cup finely diced red onion
- ¼ cup pitted Kalamata olives finely chopped
- 1 tsp balsamic vinegar
- Zest of ½ lemon
- Freshly ground black pepper
- Small pinch flaky sea salt for garnish
Instructions
- Preheat broiler to high with rack 6 in/15 cm from heat (or heat a grill pan over medium-high). Arrange bread on a baking sheet and brush both sides with 3 tbsp oil. Broil/grill 2–3 min per side until golden and crisp at the edges.
- Rub the warm toasts on one side with 1 peeled garlic clove; set aside.
- Bean base: In a mini food processor, pulse beans, lemon juice, 1 tbsp oil, and remaining 2 minced garlic cloves to a thick, rustic purée. Season with black pepper.
- Tomato topping: In a large bowl, combine tomatoes, basil, red onion, olives, balsamic, and lemon zest. Drizzle with 2 tbsp oil and gently stir. Rest 10 min; if very juicy, drain briefly in a colander.
- Spread a thin layer of bean purée on each toast.
- Using a slotted spoon, top with tomato mixture.
- Drizzle evenly with the remaining 1 tbsp oil, sprinkle a tiny pinch of flaky sea salt, and serve immediately.
Notes
- Why Whole-Wheat Sourdough? This choice is intentional. The whole wheat provides essential dietary fiber, while the sourdough fermentation process can make nutrients more bioavailable and is often easier to digest.
- Flavor without the Salt: Notice we don't add salt to the tomato mix. The rinsed Kalamata olives provide a perfect briny, savory element that seasons the topping beautifully without overloading it with sodium.
- Don't Skip the Garlic Rub: This simple, classic Italian technique is a game-changer. It imparts a gentle, fragrant garlic essence into the bread that is much more nuanced than using garlic powder or adding it raw to the topping.
Calories: 152 kcal; Total Fat: 6.6 g; Saturated Fat: 0.9 g; Sodium: 168 mg; Total Carbohydrates: 18.4 g; Dietary Fiber: 2.7 g; Total Sugars: 2.2 g (0 g added sugar); Protein: 3.7 g
Your Questions, Answered
Can I make this gluten-free?
Absolutely. Just use your favorite high-quality, gluten-free baguette or rustic loaf. The toppings are naturally gluten-free.
How do I keep the bread from getting soggy?
Two key tricks: First, toast the bread well so it’s very crisp. Second, the creamy bean spread acts as a fantastic barrier between the moist tomato topping and the bread. For best results, serve within an hour of assembling.
What if I don’t like olives?
You can leave them out. However, the olives provide the main savory/briny element. If you omit them, I’d recommend adding a tiny pinch of flaky sea salt and perhaps a teaspoon of capers to the tomato mixture to balance the flavors.
I hope you love this fresh, simple, and satisfying recipe as much as I do. It’s proof that you can have something incredibly delicious and beautiful on the table with minimal stress. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
