Summer Squash Toasts with Sun-Dried Tomato White Bean Spread

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If you’re reading this…

I’m honeymooning on the beach in Mozambique.

What’s new with your weird blog lady, you ask?

I mean, where to begin??! Everything is magic, so let’s just hit the highlights.

Last week, Logan and I bungee jumped over Victoria Falls. I wasn’t scared, and even though it looks extremely painful when you watch people do it on YouTube, it didn’t hurt a bit! Don’t worry, there’s a video.

I saw every single possible animal AND their babies on safari. It blew my mind, and I did an embarrassing amount of crying. So many big cat cubs. (They were so fluffy, I thought I might die.)

Neither Logan nor I have weird sunburns, and the malaria pills didn’t give me night terrors!

I’ve read three books, slept roughly 12 hours a day thanks to thrice daily naps, and haven’t tackled my inbox for two weeks. My blood is mostly champagne at this point. I can’t remember the last time I felt this relaxed. Wait. I’m not sure I’ve ever felt this relaxed? It feels good.

If you’re super jealous right now, I get it. But I made you some really good summery toast in the hope that you will hate me a teensy bit less.

Full disclosure: I wrote this 2 weeks ago, the night before I left for Africa. But all of the above statements could totally be true by now. I was manifesting, dammit. Fingies crossed the universe brought me those baby animals.

In all seriousness though, this is very good toast. And I should know because I eat a disturbing amount of toast. At least 50% of my breakfasts and sassy desk lunches are some form of toast (don’t judge), and they usually fall into two categories: avocado or bean spread (i.e. hummus, white bean, etc.).

There’s not much variation in my avocado smash (why mess with success?), but when it comes to the latter category, I like to play with my spread flavors and vegetable choices. This combo of sun-dried tomato-spiked white bean spread topped with a simple summer squash sauté has been a favorite of late, and I highly recommend taking it for a spin ASAP. It hits all the right sweet, savory, and spicy notes (I like to be heavy handed with crushed red pepper), packs a serious nutritional punch, and tastes delightful any time of day. Topping it off with a poached egg is optional, but why anyone would deny themselves the pleasure of #yolkporn is somewhat beyond me. (For those who struggle with poaching eggs, I cannot say enough good things about the control freak method.)

Oh, and if you were thinking about turning these toasts into bite-size crostini and serving them at your summer soirées, you are a genius. The squash is great at room temperature.

Summer Squash Toasts with Sun-Dried Tomato White Bean Spread

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 1 tablespoon extra-virgin olive oil
  • 2 medium zucchini diced small
  • 1 medium summer squash diced small
  • Kosher salt
  • ¼-½ teaspoon crushed red pepper flakes depending on how much heat you like
  • 4 large eggs
  • 4 large slices of bread I recommend sourdough or a seeded loaf
  • Chopped chives for garnish optional

For the spread:

  • One 15-ounce can cannellini beans drained and rinsed
  • 1/3 cup sun-dried tomatoes packed in extra-virgin olive oil drained, patted dry, and roughly chopped
  • 1 large garlic clove peeled and smashed
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil from the sun-dried tomato jar
  • 3-4 tablespoons water


  • Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.
  • Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.
  • Poach or fry the eggs, depending on your preference.
  • While the eggs are cooking, toast (or grill!) the bread.
  • Assembly the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.
This post is sponsored by my longtime friends at Peapod Delivers. As always, all opinions are my own. Thank you for supporting the brands that help keep this site alive and kicking!

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1 Comment

  1. mimi rippee on July 8, 2020 at 6:04 am

    Your vacation on Instagram looked pretty incredible. My husband and I went to Tanzania and Rwanda, specifically to watch animals and ask incessantly if we could pet them. What beautiful countries. We did get really close to gorillas, which may have been the most surreal moment in my life. The next day I didn’t get to go back because I got food poisoning, I’m assuming. I feel like I’m so tough I can drink the water even when they tell you not to. I’d better cross India off my list….. Congratulations in any case. Quite a spectacular honeymoon.

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