Preheat oven to 375 degrees.

Chop the tomatoes into small bites and place in a medium bowl. Mince the red onion and chop the basil, and add to the bowl. Drizzle 1 TBSP of the olive oil and the balsamic vinegar on top, and sprinkle the mixture with salt and pepper. Toss together to combine well, then sprinkle more salt and pepper to taste. Let it sit while you continue prepping.

Cut the bread into 14 slices. Use the remaining olive oil to brush onto the tops of the bread, then place on a baking sheet. Bake the bread for about 8 minutes, or until lightly browned.

Meanwhile, combine the beans, Romano cheese, garlic clove, lemon juice, and pine nuts in a food processor and pulse until smooth.

Once the bread is done baking, spread some of the bean mixture onto each slice. With a slotted spoon, top each crostini with some of the tomato mixture. Transfer all crostini to a serving platter and enjoy.