Smoky Pinto Bean Crostini with Brown Butter and Pineapple

Heat 2 tbsp olive oil in a large frying pan over medium-high heat until the oil shimmers. Toast the bread rounds in batches, pressing gently, for 2-3 minutes per side until deeply golden and crisp. Transfer to a wire rack and immediately rub each hot crostino with the cut side of the halved garlic cloves. Sprinkle lightly with salt.

In a bowl, smash the pinto beans with a fork or potato masher, leaving some beans whole for texture. Stir in the smoked paprika, minced garlic, remaining olive oil, salt, and black pepper until evenly combined. Taste and adjust seasoning—the beans should taste smoky, slightly salty, and fragrant.

In a light-colored frying pan (so you can see the color change), melt the butter cubes over medium heat, swirling occasionally. Cook for 4-5 minutes, watching closely as the foam subsides and the milk solids turn amber and smell nutty, like hazelnuts. Remove immediately from heat before it burns. Pour into a small bowl or cruet.

Dice the fresh pineapple into small 5mm cubes. No cooking needed—the raw pineapple provides a bright, juicy contrast to the smoky beans and rich brown butter.

Spread a generous spoonful of the smoky pinto bean mash onto each warm crostini, pressing it slightly to create a base. Drizzle 1-2 tsp of the brown butter over the beans on each piece. Top with a small pile of fresh pineapple dice. Serve immediately while the crostini are still warm and the butter is fragrant.