010 / 100 · Slow Morning Comforts

Roasted Tomato and White Bean Breakfast Toasts

4 generous toasts Active 15 min Total 40 min

Roasted tomatoes turn sweet and juicy enough to serve as their own sauce. Here they sit over mashed white beans on thick toast, making a breakfast that feels complete without eggs. The beans are warmed with olive oil and a little lemon, then left deliberately uneven so the topping has some body. Tomato juices soak into the top of the bread while the underside stays crisp. Assemble just before serving and hand out forks as well as napkins.

Jump to the ingredients

Country toast with mashed white beans, roasted cherry tomatoes, and parsley.

Two textures make a better toast

Spread the tomato halves widely on the tray so they roast rather than steam. Look for tender centers and golden edges, then save every spoonful of the juices. Mash the warm beans by hand, leaving some partly whole: a completely smooth puree can slide from the toast and feels less substantial. Canned beans differ in firmness, so the measured water helps you control the consistency. Use thick, well-toasted bread that can support both toppings. Assemble at the last minute, spreading beans first and spooning tomato juices over the top. The underside should still be crisp when the plate reaches the table. A fork is useful for any beans or tomatoes that escape the bread.

Ingredients

  • 1 pound (450 g) cherry tomatoes, halved
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt, divided
  • 2 cans (15 ounces/425 g each) cannellini beans, drained and rinsed
  • 1/4 cup (60 ml) water
  • 1 tablespoon lemon juice
  • 4 thick slices plain country bread (about 200 g total)
  • 2 tablespoons chopped fresh parsley

Set out

Rimmed baking sheet, Small saucepan, Fork or potato masher, Toaster

Allergens

Wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss the halved tomatoes with 1 tablespoon oil, oregano, and 1/4 teaspoon salt on a rimmed baking sheet. Arrange cut-side up.
  2. Roast for 20–25 minutes, until softened with lightly browned edges. Keep the juices on the tray.
  3. Meanwhile, put the beans, remaining 2 tablespoons oil, water, and remaining 1/4 teaspoon salt in a small saucepan. Warm over medium-low heat for 6–8 minutes, stirring.
  4. Take the beans off the heat. Add the lemon juice and mash roughly with a fork or potato masher, leaving some beans partly whole.
  5. Toast the bread until crisp. Divide the warm bean mash evenly among the 4 slices.
  6. Spoon the roasted tomatoes and their juices over the beans, scatter with the parsley, and serve immediately.

A useful detail

Choose bread made without pepper, chili, or savory seasoning blends. A sturdy 3/4-inch slice supports the moist toppings better than thin sandwich bread.

Make it your own

  • Use butter beans instead of cannellini beans for a coarser, creamy mash.
  • Replace the parsley with 1 tablespoon finely snipped chives.

Keep it well

Refrigerate the beans and tomatoes separately within 2 hours at 40°F/4°C or below for up to 4 days. Reheat to 165°F/74°C and assemble on freshly toasted bread. Assembled toasts become soft and are best eaten immediately.