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Tuscan White Bean Crostini

Tuscan White Bean Crostini

Tuscan White Bean Crostini

For a refreshing light lunch, serve the white bean mixture as a salad on a bed of Bibb lettuce leaves.


Makes 6 servings


2 cans (15 ounces each) white beans (such as Great Northern or cannellini), rinsed and drained
1/2 large red bell pepper, finely chopped or 1/3 cup finely chopped roasted red bell pepper
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick


  1. Combine beans, bell pepper and onion in large bowl.
  2. 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.
  3. Arrange bread slices in single layer on large ungreased baking sheet or broiler pan. Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted. Cool completely.
  4. Top each toasted bread slice with about 3 tablespoons bean mixture.

Nutritional Information

Sodium 800 mg
Protein 15 g
Fiber 1 g
Carbohydrate 57 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 12 %
Calories 317

Dietary Exchange

Vegetable 1
Starch 2
Fat 1/2

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