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.

Other Suggested Recipes:

• White Bean and Tomato Salad with Crostini
• Crostini
• Wild Mushroom Crostini
• Black Bean and Red Pepper Salad
• California Two-Bean Salad