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Tuscan White Bean Crostini

Tuscan White Bean Crostini

recipe ingredients
2 cans (15 ounces each) white beans (such as cannellini), rinsed and drained
1/2 large red bell pepper, finely chopped or 1/3 cup finely chopped roasted red bell pepper
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped parsley
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 French bread slices, about 1/4 inch thick

recipe directions
Combine beans, bell pepper and onion in large bowl. Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl. Pour over bean mixture; toss to coat. Cover; refrigerate 2 hours or overnight. Arrange bread slices in single layer on large nonstick baking sheet or broiler pan. Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted. Remove; cool completely. Top each toasted bread slice with about 3 tablespoons of bean mixture.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
314 4 1 15 1 800 57 6
  • ingrid

    Love this recipe…made a couple of changes…first, for best results make a day in advance to allow flavors to mingle. The second day I added small whole wheat pasta shells and chopped spinach. It needed a bit more dressing so I added about a tablespoon or so of Italian dressing! Definitely spend the time to make the Crostini…makes the dish outstanding. Great for appy or light lunch.

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