Smashed White Bean & Roasted Tomato Toasts with Basil Oil Drizzle
This quick and satisfying vegetarian recipe features creamy smashed white beans and juicy roasted cherry tomatoes, all piled on crispy toast and finished with a fragrant basil oil drizzle. Made in just one pot and ready in under 15 minutes, it's perfect for a speedy lunch or light dinner.
- 2 cups canned white beans (drained and rinsed)
- 1 cup cherry tomatoes, halved
- 3 tbsp extra-virgin olive oil
- 0.25 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 4 slices sourdough or whole-grain bread, sliced
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook, stirring occasionally, until softened and just starting to blister, about 4 minutes.
⏱️ 4 minutes 🌡️ medium-highAdd minced garlic to the pan and cook for 30 seconds until fragrant. Stir in white beans, lemon juice, salt, and pepper. Mash beans gently with a spoon, leaving some texture, and cook until heated through, about 2 minutes.
⏱️ 2 minutesWhile beans cook, toast bread slices in the toaster or in a dry skillet until golden, about 2 minutes per side.
⏱️ 4 minutesBlend basil leaves with remaining 1 tablespoon olive oil until smooth (or finely chop and stir together).
⏱️ 1 minuteSpoon smashed white beans and tomatoes onto toasted bread. Drizzle with basil oil and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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