White Bean-and-Black Olive Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8.5-oz.) french bread baguette, cut diagonally into 1/4-inch slices |
olive oil cooking spray |
1 (15.5-oz.) can cannellini beans, drained and rinsed |
1/4 cup olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup pitted kalamata olives, coarsely chopped |
1/2 cup diced jarred roasted red bell peppers |
1 tablespoon olive oil |
garnish: torn basil leaves |
Directions:
1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.
2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.
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