I started making this on a Tuesday night when I had a ball of burrata that needed using and basically nothing else in the fridge except a can of beans and some sad flatbreads. Total desperation meal. But it turned out really, really good — and now it’s the thing I make when friends come over and I want to look like I have my act together.
The white beans are the part that makes this worth doing. You roast them at high heat until the outsides get a little crispy and nutty, and then they kind of absorb all the garlicky, tomato-y oil from the flatbread underneath. Creamy inside, crispy outside. It’s a good thing. The whole recipe takes maybe 25 minutes start to finish, and most of that is just waiting.
You’ll want a toaster oven baking pan that fits your machine properly — the beans need to spread into a single layer or they’ll just steam instead of roast. A reliable toaster oven with a convection setting will get you even crispier results, though the regular bake setting works perfectly fine too.
I usually serve this as a starter for two, but honestly my partner and I have eaten the whole thing standing at the counter before it even made it to the table. No judgment.
Toaster Oven Crispy White Bean and Sun-Dried Tomato Flatbread with Burrata and Fresh Basil
Creamy burrata, crispy-edged white beans, and jammy sun-dried tomatoes on toasted flatbread — this comes together in under 25 minutes and tastes like something you'd order at a wine bar.
Ingredients
For the flatbread
Instructions
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Preheat your toaster oven to 425°F on the bake or convection bake setting. Line the toaster oven pan with foil and set it aside.
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Pat those drained beans really dry — this is the step people skip and then wonder why their beans are mushy instead of crispy. A few good presses with a paper towel makes a difference.
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Toss the beans with 1 tablespoon of olive oil, the oregano, red pepper flakes, salt, and black pepper right on the foil-lined pan. Spread them into a single layer. Roast for 10-12 minutes, shaking the pan once halfway through, until they're golden and a little crunchy on the outside.
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While the beans roast, brush the flatbreads with the remaining tablespoon of olive oil plus the reserved sun-dried tomato oil. Scatter the sliced garlic evenly over both flatbreads.
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Pull the beans out. Push them to one side, nestle the flatbreads onto the pan (you may need to do one at a time depending on your toaster oven size), and roast for 4-5 more minutes until the edges of the flatbread are crispy and the garlic is golden.
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Scatter the warm beans and chopped sun-dried tomatoes over the hot flatbreads. Immediately tear the burrata over the top — it'll soften slightly from the heat of everything underneath, which is exactly what you want.
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Finish with a handful of fresh basil, a light drizzle of balsamic glaze, and a small pinch of flaky salt if you have it. Serve right away.
Notes
Burrata is best torn and added right before eating — don't put it in the toaster oven or it'll just melt into nothing. If you can't find burrata, fresh mozzarella works fine, though the creaminess won't be quite the same. Sun-dried tomatoes packed in oil have way more flavor than the dry-packed kind; it's worth using those. Leftover roasted beans keep in the fridge for 2-3 days and are great on salads.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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