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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe calls for a baguette, a crispy-crusted long, thin loaf of French bread. You can substitute a loaf of regular French bread instead. Ingredients:
24 (1/2-inch-thick) slices french baguette |
olive oil-flavored vegetable cooking spray |
1/4 cup plus 2 tablespoons sun-dried tomatoes (packed without oil) |
1/4 cup boiling water |
1/4 cup finely chopped plum tomato |
1/4 cup plus 2 tablespoons chopped ripe olives |
1/2 teaspoon dried basil |
1 clove garlic, minced |
1 (15-ounce) can cannellini beans, drained and mashed |
2 teaspoons lemon juice |
fresh basil sprigs (optional) |
Directions:
1. Lightly coat both sides of bread slices with cooking spray; arrange in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until lightly browned, turning once.
2. Combine sun-dried tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain and finely chop tomatoes. Combine sun-dried tomato, plum tomato, and next 3 ingredients. Cover and let stand 1 hour.
3. Combine mashed beans and lemon juice. Spread bean mixture evenly over bread slices. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 1 1/2 minutes or until thoroughly heated. Spoon tomato mixture evenly over bean mixture. Garnish with basil sprigs, if desired. Serve immediately.
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