Tuscan White Bean & Lemon-Roasted Tomato Open Sandwiches
Toasted sourdough-style open sandwiches topped with lemony roasted tomatoes, garlicky Tuscan white beans, and a fresh basil-chilli oil drizzle.
- 300 g cherry tomatoes
- 2 tbsp olive oil
- 2 clove garlic
- 240 g cannellini beans
- 1 pc lemon
- 6 pc sourdough bread
- 10 g fresh basil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- ½ tsp chilli flakes
- ¼ tsp black pepper
- ½ tsp fine salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C (200°C fan).
- Step 2
Halve the cherry tomatoes, then toss with 15 ml olive oil, half the lemon juice, balsamic vinegar, oregano, chilli flakes, salt, and black pepper. Spread on a tray and roast 15 minutes until jammy and blistered.
- Step 3
While tomatoes roast, warm 1 tbsp water in a pan over medium heat. Add the minced garlic and cook 30 seconds. Tip in drained cannellini beans with a pinch of salt and pepper; lightly mash with a spoon. Cook 4–5 minutes until saucy and thick, adding a squeeze more lemon juice to taste.
- Step 4
Toast the bread until crisp.
- Step 5
Assemble: spoon beans over the toast, top with roasted tomatoes (including any tray juices), then finish with shredded basil and a drizzle of remaining 15 ml olive oil. Zest over a little lemon before serving.
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