It’s so interesting how different the grocery prices are here in Nashville compared to my previous home in New Orleans. Most notably, canned beans are about half the price and grape tomatoes are so much more affordable! So today I whipped up this Garlic Toast with Balsamic Tomatoes and White Beans for lunch using those wonderful little tomatoes and some canned Cannellini beans.
What Kind of Bread Should I Use?
A good sturdy artisan bread is the best vehicle for these saucy balsamic tomatoes and white beans. If you don’t want to do bread, you could always pile these jammy tomatoes and beans on top of a little pasta (any shape). Or, if you plan ahead, you can make some no-knead bread yourself for super cheap!
How to Serve Garlic Toast with Balsamic Tomatoes and White Beans
I priced these per toast and today I actually just ate the toast by itself (I had a large breakfast), but for a more full meal I suggest serving this with a nice green salad or even some roasted vegetables. The Garlic Toast with Balsamic Tomatoes and White Beans is more filling than it appears.
Garlic Toast with Balsamic Tomatoes and White Beans
Servings 4Ingredients
- 4 slices hearty bread ($1.00)
- 1 large clove garlic ($0.08)
- 2 Tbsp olive oil ($0.26)
- 1 pint grape tomatoes ($1.69)
- 2 Tbsp balsamic vinegar ($0.22)
- 1/8 tsp dried rosemary ($0.02)
- 1 Tbsp butter ($0.13)
- pinch salt ($0.01)
- 15 oz. can Cannellini beans ($0.69)
- 2 tsp Parmesan ($0.06)
Instructions
- Place the sliced bread on a baking sheet. Slice the clove of garlic in half and rub the open face of the garlic over the surface of the sliced bread (leave the garlic peel on to make it easier to handle). Pour the olive oil in a small bowl, then brush it over the surface of the garlic rubbed bread. Set the bread aside and reserve the clove of garlic and leftover oil for the tomatoes.
- Heat a large skillet over medium heat. Once hot, pour the remaining olive oil from the bowl into the skillet and swirl it to coat the surface. Add the grape tomatoes and allow them to cook, stirring only occasionally, until they blister, pop, and begin to lose their shape. The juices will brown and caramelize on the skillet.
- While the tomatoes are cooking, mince the garlic clove. Once the tomatoes have split open and lost their shape, add the minced garlic and continue to sauté for 1-2 minutes, or until the garlic is a little softened and has lost its raw edge.
- Turn the heat down to medium-low, add the balsamic vinegar and rosemary*, and stir and cook until the vinegar has dissolved any brown bits from the bottom of the skillet and it has thickened just slightly. Turn the heat down even further (to low), add the butter and a pinch of salt, and stir until the butter has melted into the sauce.
- Rinse and drain the Cannellini beans, then add them to the skillet. Stir them into the tomatoes and sauce, and allow them to heat through.
- While the beans are heating, turn the oven on to broil and place the baking sheet with the bread into the oven. Watch the bread closely as it broils and remove it from the oven when the top is golden brown (depending on how close the oven's rack is to the broiler, this may be only a few minutes).
- To serve, top each slice of bread with a hefty scoop of the tomatoes and beans, then add a pinch of Parmesan.
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Notes
Nutrition
How to Make Garlic Toast with Tomatoes and White Beans – Step by Step Photos
Place four slices of hearty bread on a baking sheet. Slice a large clove of garlic in half (length-wise so there is a large cut surface) and rub the cut surface of the garlic over the surface of the bread. Pour 2 Tbsp olive oil into a small dish and then brush the oil over the surface of the bread. Set the prepared bread aside and reserve the garlic and leftover oil to be used with the tomatoes.
Heat a large skillet over medium, then once hot add the remaining olive oil (there should be at least 1 Tbsp). Swirl the skillet to allow the oil to coat the surface. Add one pint grape tomatoes and allow them to cook, stirring only occasionally, until they have blistered, burst open, and begun to lose their shape like in the photo above. While the tomatoes are cooking, mince the clove of garlic that was used to rub the bread.
Add the minced garlic to the skillet and continue to sauté for about 1-2 minutes, or just until the garlic softens and loses its raw edge. Turn the heat down to medium-low, and add 2 Tbsp balsamic vinegar and a large pinch (about 1/8 tsp) of dried rosemary to the skillet (I like to crush the rosemary in my fingers so there are no large pieces).
Stir and cook the balsamic vinegar so that it dissolves all the browned bits from the bottom of the skillet and begins to thicken slightly. Once thickened (this should happen within a couple of minutes), turn the heat down further to low and add 1 Tbsp butter and a pinch of salt. Stir the butter in until melted.
Rinse and drain a can of Cannellini beans. Add them to the skillet with the balsamic tomatoes.
Stir until everything is combined, then let it heat through over low. While the beans are heating, turn the oven on to broil and transfer the baking sheet with the bread into the oven. Watch the bread closely and remove it from the oven once the surface of the bread is golden brown (depending on how close the oven’s rack is to the broiler, this could take only a few minutes).
To serve, spoon the balsamic tomatoes and white beans over each slice of bread and top with a pinch of Parmesan.
Lovely and easy easy EASY
Soo soo good. Most recipes I make are from this site and this is a new favorite!
We love this recipe and have made it several times. Substitutions/alterations that have worked well include: using canned tomatoes that have been drained (very much cuts down the cost, does impact the flavor a bit), using dried beans (we had leftovers when making something else) and using sandwich wheat bread as it was on hand! Sometimes we will also drizzle with balsamic glaze! Love the flavor of this recipe!!
I love this recipe! I just made it for the 3rd time. I put brown sugar in mine too.
Yum! I didn’t have the right bread option, so I wrapped the beans and tomatoes up in a tortilla (with some feta because I love it) and pan fried it in olive oil like a little Mediterranean chimichanga. It was nummy.
I love this recipe! I’m a sucker for beans on toast and this classed-up version is such comfort food. The only thing I would change is maybe adding some tomato paste to the skillet, I find myself mixing in ketchup or cocktail sauce when I eat it to give an extra hit of tomato
Thanks Sarah!
This was another amazing, highly customizable Budget Bytes recipe! I only had a handful of cherry tomatoes, so I also added a 14-oz can of diced tomatoes with juice. It was still really good – just wanted to let others know that it was a fine substitution if you don’t have fresh tomatoes (or if the fresh tomatoes look really sad at the grocery store, which they do 9 months out of the year here in Minnesota haha).
Thanks for sharing that tip!
A simple but very delicious appetizer! I used sour dough bread and did rub on a tad more garlic. Cannellini beans are one of my favorites and nothing better then a sweet roasted tomato. Do use a good quality balsamic vinegar and keep an eye on the pan and baking sheet so nothing burns. This one goes into my favorites and will be making it often! Made and reviewed for the Alphabet Tag Game.
I make this recipe frequently and feel like I should finally review for others considering. It’s a hit in my family! I have one son who won’t eat anything and a daughter who eats like a snobby foodie. Both love it and eat every bite. We are meat eaters but try to eat meatless most days of the week for the budget. This is a good hearty option for those days. Thanks for the great recipes!
Love it when we can please our foodies!
Delicious.
I made this for dinner last night for my mother and myself. It was so lovely that we had it again this evening. I added more garlic…and probably a tad more olive oil. I kind of eyeballed the oil. I love the layering of the flavors and am excited for next time; I think I’m going to add asparagus.
This was really tasty and easy to make. I used oregano instead of rosemary and tasted kind of like pasta haha. A much healthier version of baked beans on toast!
looks yummy and the best part very easy to make, i will definitely try to my bakery menu, thanks for sharing.