White-Bean-and-Roasted-Red-Pepper Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 7 minutes; Cook: 14 minutes. Ingredients:
1 whole-wheat baguette, cut into 20 (1-inch-thick) slices |
2 tablespoons extra-virgin olive oil, divided |
1 large shallot, minced (2 tablespoons) |
2 garlic cloves, minced |
1 (16-ounce) can white beans, rinsed and drained |
1/8 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped bottled roasted red bell pepper |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 350°. Place baguette slices on baking sheet, and brush with 1 tablespoon of oil. Bake 10 minutes or until toasted.
2. While the bread is toasting, warm remaining 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add shallot and garlic; cook, stirring, 2 minutes. Add beans, and cook 2 minutes to warm through. Add salt and pepper. Mash about half the beans with a large fork.
3. Add chopped roasted red bell pepper to bean mixture. Allow to warm through, and remove from heat. Top crostini evenly with bean mixture; garnish with chopped parsley, if desired. Serve immediately.
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