Tuscan White Bean Crostini
Browse the recipe Tuscan White Bean Crostini
Tuscan White Bean Crostini
YIELD Makes 6 servings
See Cooking Videos
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:
| 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 |