ROASTED TOMATO AND BUTTER BEAN TOASTS

Roasted Tomato and Butter Bean Toasts image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

8 ounces large jarred or canned butter beans, drained and rinsed
24 cherry tomatoes, each stabbed with a knife (so they don't pop in the oven)
1/2 cup extra-virgin olive oil, divided
3 cloves garlic, 2 thinly sliced and 1 peeled and left whole
Flaky sea salt and freshly ground black pepper
2 tablespoons fresh sage leaves, thinly sliced
1 tablespoon vegan Worcestershire sauce (no anchovies)
12 slices baguette
Chives, cut into 1-inch pieces, for serving

Steps:

Preheat the oven to 350 degrees F.
Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
When the toasts are cool, rub one side of each with the remaining whole garlic clove.
To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!