White Bean and Salami Toasts – A Crispy, Savory 20-Minute Meal

Tuesday night dinner chaos: LEGOs everywhere, screen-time pleas, and a weary husband’s familiar question: “What’s for dinner?” Inspiration struck: Grandma’s trick of elevating humble toast. Cannellini beans, salami, crusty bread – simple ingredients, delicious result. Twenty minutes later: White Bean and Salami Toasts, dinner served, chaos quelled. Family bliss, with the clinking of forks our happy soundtrack.

Looking for a quick and tasty meal that’s more exciting than your average sandwich? These White Bean and Salami Toasts are it! They’re simple to make, satisfying, and super versatile. Perfect for a busy weeknight dinner, a casual weekend lunch, or even a fancy appetizer. If you enjoy exploring different toast toppings, you might also like these Bharta Egg Toast recipes. My kids devour these white bean toasts, and my husband always wants seconds!

Why these White Bean and Salami Toasts are special

The magic is in the mix of textures and flavors. Creamy white bean purée, crispy salami, and crunchy bread—it’s a party in your mouth! Plus, it’s a sneaky way to get some extra protein and fiber.

Ingredients

• 1 (15-ounce) can cannellini beans, rinsed and drained (or 1 ½ cups cooked cannellini beans): I usually reach for cannellini beans because their smooth, creamy texture works perfectly in this purée. You can also use dried cannellini beans; just remember to soak them overnight and cook them until tender. Canned beans offer weeknight convenience. Rinse and drain well to remove excess starch.
• 2 tablespoons olive oil: A good quality olive oil adds a wonderful richness to the purée.
• 1 small clove garlic, minced: Freshly minced garlic is best, but you can substitute garlic powder in a pinch. I like to use about a teaspoon if I’m using powder.
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 slices crusty bread (baguette, ciabatta, or sourdough): A good crusty bread is essential here. Look for something that can hold up to the toppings without getting soggy. Sourdough adds a nice tangy flavor.
• 4 ounces salami, thinly sliced: Genoa or hard salami works best. The thinly sliced variety crisps up beautifully under the broiler.
• Fresh parsley, chopped (optional, for garnish)

Choosing the Right Ingredients

Use good quality salami (Genoa or hard salami) and crusty bread that can hold the toppings. For other delicious bread-based recipes, check out these German Buns. Fresh garlic is best, but garlic powder works in a pinch.

Equipment Needed

• Food processor or blender
• Small bowl
• Baking sheet
• Rubber spatula or spoon
• Cutting board
• Knife

Instructions

1. Make the Purée: Making the purée is a breeze. In a food processor or blender, combine the rinsed and drained cannellini beans (make sure to drain them well!), olive oil, minced garlic, salt, and pepper. Process until the mixture is completely smooth and creamy, scraping down the sides of the processor as needed. You want the purée to be thick enough to spread easily but not so thick that it’s gloppy. If it’s too thick, add a tablespoon or two of water to thin it out to the perfect consistency.
2. Prep the Bread: Preheat your oven’s broiler. Arrange bread slices on a baking sheet. For extra crispy toasts, you can lightly toast the bread slices in a toaster oven or regular oven before broiling.
3. Assemble: Spread a generous layer of the white bean purée evenly over each slice of bread. Top the purée with the thinly sliced salami, arranging it nicely over the beans.
4. Broil: Place the baking sheet under the broiler, watching carefully. Don’t wander off – broilers can cook quickly! Broil for 2-3 minutes, or until the salami is nicely crisped up and the edges of the bread are a beautiful golden brown. The salami should be slightly curled at the edges and have a delicious, smoky aroma. The bread should be firm to the touch but not rock hard. If you prefer a more charred flavor, broil for another minute, but watch carefully to avoid burning.
5. Serve: Remove the toasts from the oven and let them cool slightly before serving. Garnish with fresh parsley, if desired. Enjoy immediately!

Broiling Tips

• Watch Closely: Broilers cook fast, so keep an eye on your toasts.
• Distance from Heat: Adjust the oven rack to ensure the toasts are the right distance from the broiler element—not too close, not too far.
• Even Cooking: Rotate the baking sheet halfway through if your broiler heats unevenly.
• Don’t Overcrowd: Give the toasts some space on the baking sheet.

Variations and Serving Suggestions

Get creative and customize your toasts! For those who enjoy pasta dishes, our Marry Me Chicken Pasta recipe offers another delightful and easy meal option.

Vegetarian/Vegan

Skip salami. Use roasted veggies (peppers, zucchini, eggplant), marinated portobello mushrooms, or crumbled vegan sausage. Sun-dried tomatoes add a nice burst of flavor, too. For additional protein, consider adding some pan-fried halloumi. For a deeper understanding of vegan options, explore resources like this guide on Healthline.

Add Some Spice

Red pepper flakes add a kick. Mix chopped rosemary or thyme into the bean purée. Drizzle with hot honey after broiling for sweet heat.

Serving Suggestions

Serve with a simple salad (arugula with lemon vinaigrette) or a cup of soup. A glass of white wine or light beer also pairs well. Looking for healthy soup options? Healthline has some great suggestions.

Kid-Friendly

Use milder salami or ham. Cut toasts into smaller pieces. Let your kids help assemble them! For more kid-friendly meal ideas, explore our Just a Little Bite Recipes.

Frequently Asked Questions

What country eats beans and toast for breakfast?

The UK loves beans on toast for breakfast. It’s affordable and surprisingly filling.

What meat goes well with white beans?

Lots of meats! Italian sausage, pancetta, bacon, shredded chicken, or pulled pork.

What’s the difference between white beans and Great Northern beans?

Great Northern beans are white beans—just a larger, creamier type.

What does it mean when a recipe calls for white beans?

“White beans” is a general term. Use any kind (cannellini, Great Northern, navy). Canned are easy, but dried (soaked) have more flavor.

Can I use a different type of bean?

Absolutely! While cannellini beans have a lovely creamy texture, other white beans like Great Northern or navy beans would work well too. Just make sure to adjust the cooking time if you’re using dried beans.

What if I don’t have a broiler?

No problem! You can toast these in a regular oven. Preheat your oven to 400°F and bake for about 10-12 minutes, or until the salami is crispy and the bread is golden brown.

Storing and Reheating

Leftover toasts and purée should be stored separately in airtight containers in the fridge. Toasts keep for a day or two, purée up to four days. Reheat toasts in a toaster oven or regular oven at 300°F. Reheat purée on the stovetop. Avoid microwaving.

Make-Ahead Tips

Make the bean purée and slice the bread and salami ahead of time. Store covered.

Conclusion

These White Bean and Salami Toasts prove that simple can be delicious! They’re quick, easy, and adaptable. Try the recipe and let me know what you think! I love hearing from you.