Tomato Basil Crostini Bites

• 55 g, cut into 6 thin slices — Whole-wheat baguette or sturdy roll
• 60 g, drained and rinsed — Canned white beans, drained and rinsed
• 70 g, finely diced — Raw cherry tomatoes
• 6 g, torn — Fresh basil leaves
• 6 g (about 1 tsp) — Balsamic vinegar
• 3 g (about 3/4 tsp) — Extra-virgin olive oil
• 2 g, finely grated — Raw garlic
• 0.2 g (small pinch) — Ground black pepper
• 0.2 g (small pinch) — Fine salt

Method

1. 1Toast six crostiniToast baguette slices in a dry skillet over medium heat for 90 seconds per side.3 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Use tongs and keep the hot skillet handle turned inward.
2. 2Cool on a rack for 60 secondsCool on a rack for 60 seconds before handling, packing, or covering it.1 minLook for: All six slices have crisp golden faces and dry centers without burnt edges.
3. 3Mix the tomato-bean toppingMash beans with olive oil, garlic, pepper, and salt for 45 seconds.1 min 30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Fold tomatoesFold tomatoes, basil, and balsamic together in a separate bowl.Look for: Beans are creamy with a few intact pieces and tomatoes remain bright and free of pooled juice.Safety: Use an intact bean can and washed produce.
5. 5Assemble the bitesDivide all bean spread over the six crostini.Look for: Everything is evenly positioned and ready for the next action.
6. 6Spoon every bit of tomato-basil mixture evenly over themSpoon every bit of tomato-basil mixture evenly over them and serve immediately.1 min 30 secLook for: Each crostini carries both creamy beans and fresh tomato without becoming soggy.Safety: Serve promptly and discard assembled bites after more than 2 hours at room temperature.