Roasted Tomato and White Bean Skillet Toasts with Spinach

Why You’ll Love This Recipe

• Big flavor, minimal effort: blistered tomatoes and garlic make a quick, naturally rich sauce.
• Protein + fiber: cannellini beans turn toast into a satisfying meal.
• One-skillet topping: the “sauce” comes together right in the pan while the bread toasts.
• Flexible: use Parmesan for nutty saltiness or feta for a tangy, creamy finish.

Grocery List

• Produce: cherry tomatoes, garlic, baby spinach, fresh basil, lemon
• Dairy: Parmesan or feta
• Pantry: extra-virgin olive oil, cannellini beans (15-ounce can), kosher salt, black pepper, red pepper flakes (optional), whole-grain bread

Full Ingredients

For the roasted tomato & white bean skillet

• 3 tablespoons extra-virgin olive oil
• 4 cups (680 g) cherry tomatoes, left whole
• 4 garlic cloves, thinly sliced
• 3/4 teaspoon kosher salt, divided (use 1/2 teaspoon for the skillet, then adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 (15-ounce / 425 g) can cannellini beans, drained and rinsed
• 1/4 cup (60 ml) water (helps the tomatoes and beans turn saucy)
• 3 packed cups (90 g) baby spinach
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/2 cup (15 g) fresh basil leaves, torn

For the toast & finishing

• 4 slices whole-grain bread (about 1/2-inch thick)
• 1/3 cup (30 g) finely grated Parmesan or 1/2 cup (75 g) crumbled feta
• Optional: 1 teaspoon extra-virgin olive oil for drizzling
• Optional: extra basil leaves or freshly ground black pepper for serving

Step-by-Step Instructions

Step 1: Preheat the oven and set up your skillet

Arrange a rack in the upper third of the oven and preheat to 450°F (232°C). Set out a 12-inch oven-safe skillet (cast iron or stainless steel both work well).

This high heat is what gives you those jammy, burst tomatoes with browned edges, fast.

Step 2: Start blistering the tomatoes and garlic on the stovetop

Place the skillet over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add the cherry tomatoes, sliced garlic, 1/2 teaspoon kosher salt, black pepper, and red pepper flakes (if using).

Cook for 3 minutes, stirring once or twice. You want the garlic to turn lightly golden (not dark brown) and the tomatoes to start blistering.

Step 3: Roast until the tomatoes burst and turn saucy

Carefully transfer the whole skillet to the oven and roast for 8 minutes, or until most tomatoes have burst and the juices are bubbling around the edges.

Use oven mitts when you take it out (the handle will be extremely hot). Place the skillet back on the stovetop over medium heat.

Step 4: Add beans and build a quick, rustic “sauce”

Stir in the cannellini beans and 1/4 cup (60 ml) water. Simmer for 2 minutes, stirring and scraping up the flavorful bits from the bottom of the pan.

Use the back of a spoon to mash about 1/4 of the beans right in the skillet. This thickens the mixture into a creamy, spoonable topping without needing cream.

Step 5: Wilt the spinach and finish with basil and lemon

Add the spinach by the handful, stirring as it wilts, about 1 minute total. Turn off the heat.

Stir in the lemon juice and torn basil. Taste and add the remaining 1/4 teaspoon kosher salt (or more, to taste). If the mixture seems too thick, stir in an extra 1 to 2 tablespoons water.

Step 6: Toast the bread

While the spinach wilts (or right after), toast the whole-grain bread until deeply golden and crisp. Use a toaster, toaster oven, or a dry skillet over medium heat for 2 to 4 minutes, flipping once.

Good toast matters here: a sturdy, crisp slice holds up to the juicy tomato-bean topping.

Step 7: Assemble the toasties and serve

Place each slice of toast on a plate and spoon the roasted tomato and white bean mixture generously over the top. Finish with Parmesan or feta. If you like, add a small drizzle of olive oil and a pinch of black pepper.

Serve right away while the toast is crisp and the topping is warm.

Pro Tips

• Watch the garlic closely: slicing it thin gives great flavor fast, but it can burn quickly. If it starts browning too much on the stovetop, move the skillet off heat for 30 seconds before roasting.
• Mash for creaminess: mashing some beans is the easiest way to get a creamy texture without adding dairy.
• Control the “jamminess”: for a thicker, jammy topping, simmer the beans and tomatoes an extra 1 to 2 minutes. For a looser, spoonable sauce, add 1 to 3 tablespoons additional water.
• Use sturdy bread: whole-grain, sourdough, or a hearty country loaf prevents soggy toast.
• Finish with fresh herbs: add basil off heat to keep it bright and fragrant.

Variations

• Mediterranean style: add 1/2 teaspoon dried oregano with the beans, and finish with feta and a few chopped olives.
• Spicy arrabbiata-ish: increase red pepper flakes to 1/2 teaspoon and add 1 tablespoon tomato paste when you stir in the beans.
• Egg on top: serve each toast with a fried egg or soft-poached egg for an extra-rich brunch version.

Storage & Make-Ahead

Store the tomato-bean topping (without toast) in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat for 4 to 6 minutes, adding 1 to 2 tablespoons water as needed to loosen. Toast bread fresh just before serving for the best texture. You can also make the topping ahead and pack it for lunch; keep toast separate until you’re ready to eat.

Nutrition (per serving)

Approximate, per 1 loaded toast (1/4 of recipe, using Parmesan): 390 calories, 14 g protein, 54 g carbs, 14 g fat, 10 g fiber, 780 mg sodium.