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Smashed White Bean and Tomato Open Rolls

Creamy lemon-garlic white beans piled on crisp toasted rolls with juicy marinated cherry tomatoes, basil and a salty Parmesan finish.

Smashed White Bean and Tomato Open Rolls

Ingredients

  • 6 slices200 gWhole-wheat bread2 rolls or a short loaf, split into 4 pieces
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1⅓ cups200 gCherry tomatoesquartered
  • 1½ tbsp20 gOlive oildivided
  • 1½ tbsp20 gLemon juice
  • 2 cloves6 gGarlicminced
  • ⅓ cup leaves8 gFresh basiltorn
  • 3 tbsp grated20 gGrated Parmesan
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Quarter the cherry tomatoes and mince the garlic before you start mixing.
  3. Arrange the bread pieces cut side up on the pan and brush them with half of the olive oil.
  4. Toast the bread for 6 to 7 minutes, until golden and crisp at the edges.
  5. Meanwhile, in a bowl, mash the great northern beans with a fork, leaving some texture, then stir in the lemon juice, the garlic, the salt and one quarter of the olive oil.
  6. In a second bowl, toss the cherry tomatoes with the remaining quarter of the olive oil, the black pepper and the red pepper flakes.
  7. Spread the mashed bean mixture over the toasted bread.
  8. Top with the tomato mixture, then sprinkle with the Parmesan and scatter the torn basil over the top. Serve right away.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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