| | Tuscan White Bean Crostini
2 cans (15 ounces each) white beans (such as great Northern or cannellini), rinsed and drained
1/3 cup of finely chopped roasted red bell pepper
1/3 cup of finely chopped onion
1/3 cup of red wine vinegar
3 tablespoons of chopped fresh parsley
1 tablespoon of olive oil
1 teaspoon of bottled minced garlic
1/2 teaspoon of dried oregano leaves
1/4 teaspoon of black pepper
18 French bread slices, about 1/4 inch thick
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. Makes 6 servings |
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