Cannellini Beans & Sun-Dried Tomato Toast

One of the easiest contributions to a dinner party is appetizers, in my opinion. Whenever I’m attending a party, I will opt to bring an appetizer if given the choice. I have a file full of favorites that rotate through the events of the season. A few you will find on this blog Garlic Spinach Ring, Stuffed Sweet Baby Peppers, Zucchini Nachos, Caramelized Bacon Bites, Pistachio, Parmesan & Fig Pinwheels, and Apricot Ricotta Appetizers.

This recipe came about as a result of my making sun-dried tomatoes for the new cookbook. I had just made a batch of sun-dried tomatoes (or oven-dried in this case because the heat of summer was gone) and wanted to try the tomatoes in a recipe. I hadn’t had lunch yet and was thinking a cannellini bean salad sounded good when the thought struck me to pair the two together and make an appetizer out of it. 

You will notice that the sun-dried tomatoes are yellow, reddish, and orange instead of the traditional deep red color. Whether making your own recipe of sun-dried tomatoes or buying them in the store Campari tomatoes are the variety most often used. However, my garden produced an over-abundance of grape tomatoes this year, both pear and chocolate variety so that is what I used when making my sun-dried tomatoes. The flavor is great, just a little different look from what most people know as traditional sun-dried tomatoes. 

Ingredients ready to be assembled.

This combination of beans, sun-dried tomatoes, feta, and seasonings are good to eat as is or can be used as a side dish, incorporated into a salad, or used as an appetizer. The marinade alone is great too for a stand-alone salad dressing or marinade for other foods.

Toast the bread by brushing with olive oil and heating in a frypan.

Assembled and ready to eat!


Delish! Bet you can’t eat just one.

Cannellini & Sun-Dried Tomato Toasts

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  • 1 15 ounce cans cannelllini beans (or white beans if you prefer), drained and rinsed
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice (about 1/2 lemon juiced)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 1 teaspoon honey
  • 1 large garlic clove, minced
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons feta cheese, crumbled
  • 2 tablespoons roasted red pepper, chopped
  • 1-2 tablespoons sun-dried tomatoes, chopped*
  • Italian bread or your favorite
  • Good quality extra virgin olive oil


  1. Whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper, and red pepper flakes in a small bowl.
  2. Put the drained and rinsed beans in a large bowl and pour contents of the small bowl over the beans.
  3. Stir in the feta cheese, red peppers, and tomatoes. Cover and refrigerate for at least 30 minutes (if you can stand to wait that long). Marinating for a bit will help bring out the flavors, but you can eat it right away.
  4. To make the olive oil toasts, drizzle your favorite bread with olive oil. Heat a skillet over medium heat and add the bread to the skillet. Toast until each side is golden brown and crunchy.
  5. Serve the beans on top of the toasts.


* I used almost 2 tablespoons tomatoes because I wanted a bigger flavor with them, but 1 tablespoon will result in a good flavor too. Marinate beans can be used in many recipes. Be creative!


Calories: 1157 cal
Carbohydrates: 136 g
Fat: 51 g
Sodium: 1769 g
Cholesterol: 25 g
Protein: 46 g
Fiber: 41 g

1 thought on “Cannellini Beans & Sun-Dried Tomato Toast”

  1. Pingback: In A Flash! It’s Cannellini Mash! – Christina's Food And Travel

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