TLC Cooking "Tuscan White Bean Crostini"

Tuscan White Bean Crostini

Tuscan White Bean Crostini

YIELD Makes 6 servings
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For a refreshing light lunch, serve the white bean mixture as a salad on a bed of Bibb lettuce leaves.

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:

Combine beans, bell pepper and onion in large bowl.
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.
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.
Top each toasted bread slice with about 3 tablespoons bean mixture.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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