Best 6 Roasted Tomato And Butter Bean Toasts Recipes
Indulge in a symphony of flavors with our Roasted Tomato and Butter Bean Toasts, a delightful vegetarian appetizer or light lunch option. This culinary creation combines the vibrant flavors of roasted tomatoes, creamy butter beans, and tangy feta cheese, all nestled atop crispy toasted bread. Dive into the Roasted Red Pepper and Goat Cheese Bruschetta, where the sweetness of roasted red peppers harmonizes with the creamy richness of goat cheese, creating a delightful balance of flavors. Embark on a taste adventure with the Avocado and Radish Toasts, a refreshing and vibrant combination of creamy avocado, crisp radishes, and a hint of lemon, served on top of toasted bread. Lastly, savor the simplicity of the Classic Toasts with Olive Oil and Sea Salt, a timeless combination that highlights the natural flavors of high-quality bread, olive oil, and a sprinkle of sea salt. With these recipes, your next gathering or meal will be transformed into a culinary journey that tantalizes taste buds and leaves your guests craving more.
Here are our top 6 tried and tested recipes!
TOMATO & GARLIC BUTTER BEAN DINNER
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
TOMATO TOASTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
ROASTED BEANS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
- Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
RIGATONI WITH ROASTED TOMATOES AND BEANS
A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.
Provided by MsEarlene
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
- Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
- Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
- At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g
TOMATO-MARINATED GREENS AND BEANS TOAST
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.
Provided by Kay Chun
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.
Tips:
- Choose ripe, flavorful tomatoes: This will ensure that your roasted tomatoes are packed with flavor. Look for tomatoes that are deep red and have no green shoulders.
- Use a variety of herbs and spices: This will give your roasted tomatoes and butter bean toasts a complex and delicious flavor profile. Some good options include basil, oregano, thyme, garlic powder, and onion powder.
- Roast the tomatoes until they are slightly caramelized: This will concentrate their flavor and give them a slightly smoky taste. Keep an eye on the tomatoes as they roast, and remove them from the oven once they start to brown.
- Use a good quality bread: The bread is the foundation of your toasts, so make sure to use a good quality loaf. A rustic sourdough or a hearty whole wheat bread would both be good choices.
- Spread the toasts with a flavorful spread: This will help to hold the toppings in place and add extra flavor. Some good options include ricotta cheese, hummus, or pesto.
- Top the toasts with plenty of roasted tomatoes and butter beans: These are the stars of the show, so don't be shy! Add as many as you like.
- Finish the toasts with a sprinkle of fresh herbs or a squeeze of lemon juice: This will brighten up the flavors and make your toasts even more delicious.
Conclusion:
Roasted tomato and butter bean toasts are a simple but delicious appetizer or snack. They are easy to make and can be customized to your own taste. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for something to eat, give these toasts a try. You won't be disappointed!
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