Tuscan Sun-Kissed Tomato & White Bean Crostini
A rustic, heart-healthy twist on a classic Italian appetizer. This recipe layers a sun-ripened tomato and herb topping over a creamy, savory white bean spread on a hearty whole-wheat sourdough base. It’s a celebration of simple, vibrant ingredients, perfectly balanced for flavor and nutrition.
Servings 16
Calories 145kcal
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. 400g, sliced into 16 half-inch-thick rounds
- 6 tbsp high-quality extra virgin olive oil divided
- 3 medium garlic cloves divided
- 1 15-ounce can cannellini beans, rinsed and drained well (preferably low-sodium)
- 1 tbsp fresh lemon juice
- 2 lbs ripe Roma tomatoes finely diced
- ½ cup packed fresh basil leaves thinly sliced (chiffonade)
- ¼ cup finely diced red onion
- ¼ cup pitted Kalamata olives finely chopped
- 1 tsp balsamic vinegar
- Zest of ½ a lemon
- Freshly ground black pepper
- A small pinch of flaky sea salt for garnish
Instructions
- Toast the Sourdough: Preheat your oven's broiler to high, or heat a grill pan over medium-high heat. Arrange the sourdough slices on a baking sheet. Brush both sides lightly with about 3 tablespoons of the extra virgin olive oil. Broil or grill for 2-3 minutes per side, until golden brown and crisp at the edges.
- Infuse with Garlic: Once the bread is toasted, take one whole, peeled garlic clove and rub its cut surface vigorously over one side of each warm sourdough slice. The heat from the toast will melt the garlic slightly, infusing it with flavor. Set the anointed toasts aside.
- Prepare the Bean Base: In a mini food processor, combine the rinsed cannellini beans, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and the remaining 2 garlic cloves (minced). Pulse until a thick, rustic puree forms. Season with a few grinds of black pepper. If you don't have a processor, you can mash these ingredients thoroughly with a fork in a small bowl.
- Mix the Tomato Topping: In a large mixing bowl, combine the diced tomatoes, sliced basil, diced red onion, chopped Kalamata olives, balsamic vinegar, and lemon zest. Drizzle with the remaining 2 tablespoons of olive oil and gently stir to combine. Let the mixture sit for at least 10 minutes to allow the flavors to meld.
- Assemble the Crostini: Spread a thin, even layer of the savory bean puree onto the garlic-rubbed side of each toasted sourdough slice.
- Add the Topping: Using a slotted spoon to leave excess liquid behind, spoon a generous amount of the tomato mixture over the bean puree on each toast.
- Garnish and Serve: Arrange the finished crostini on a platter. Add one final, light drizzle of extra virgin olive oil over the top, sprinkle with a tiny pinch of flaky sea salt for texture, 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.
Nutrition Facts
Per serving: 1 crostini- Calories: 145 kcal
- Total Fat: 5.7 g
- Saturated Fat: 0.8 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