This quick and breezy crostini appetizer is made with a white bean dip, fresh tomatoes, herbs and sun-dried tomatoes.
I’ve been loving on my white bean dip recipes lately. I love having a few super-easy appetizer recipes like this in rotation. These guys are made from pantry ingredients, so if friends suddenly stay until wine o’clock or drop by unexpectedly on the way home from the beach, you’ll have something a little special to feed them without a lot of work.
I’m loving our bean dip these days for its punchy flavors, but just to have said it, this app would work well with your favorite brand of hummus, too, without any further changes. Spring and summer entertaining should be breezy, don’t you think?
Tomato and White Bean Crostini
Author: Carolyn Cope
Recipe Type: Appetizer
- One recipe White Bean Dip with Pesto and Sun Dried Tomatoes (link above)
- 12 pieces thin toasted bread or flatbread (see note)
- 2 small tomatoes
- ¼ cup sun-dried tomato pieces (see note)
- ¼ cup chopped herbs (fennel fronds pictured, but parsley, basil, dill, chervil, etc. would be great)
- Flaky sea salt (such as Maldon)
- Spread a tablespoon or two of bean dip onto each toast. Slice tomatoes ¼-inch thick and cut each slice in half. Line up the flat side of the tomato with one of the edges of the toast (if you’re into that sort of thing). Garnish each piece with a bit of sun-dried tomato, herbs and pine nuts and sprinkle with flaky salt. Serve immediately.
For this purpose, I really prefer soft sun-dried tomatoes in a resealable bag, such as Trader Joe’s Julienne Cut California Sun Dried Tomatoes. They’re easy to work with and nice and tender.