White Bean 'n' Olive Toasts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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This appetizer is one of my favorites to serve to guests at holiday get-togethers.—Shirley A. Glaab, Hattiesburg, Mississippi Ingredients:
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided |
10 pitted greek olives, chopped |
2 tablespoons minced fresh parsley, divided |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
18 slices french bread (1/2 inch thick) |
1/2 cup chopped seeded tomatoes |
Directions:
1. In a small bowl, mash 1 cup beans. Add the olives, 1 tablespoon parsley, lemon juice, salt and pepper.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Spread with mashed bean mixture. Sprinkle with tomatoes, and remaining beans and parsley. Yield: 1-1/2 dozen.
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