roasted tomatoes and cipollini

INGREDIENTS

• 1 pound cipollini onions
• 1 pound small Roma or large cherry tomatoes
• 1/4 cup olive oil
• Coarse salt
• 4 slices of country or ciabatta bread, one-inch thick
• 1 15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
• Garlic clove (optional)
• Few fresh basil leaves, slivered