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|
- 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.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||12 %|
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