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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.

Yield

Makes 6 servings

Ingredients

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

Preparation

  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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