White-Bean-and-Roasted-Red-Pepper Crostini

 Recipe
Prep: 7 minutes; Cook: 14 minutes.

Yield:

Makes 20 servings (serving size: 1 slice bread with about 2 1/2 teaspoons bean mixture)

Nutritional Information

Calories 103
Fat 1 g
Satfat 0.0 g
Monofat 1 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 215 mg
Calcium 19 mg

Ingredients

1 whole-wheat baguette, cut into 20 (1-inch-thick) slices
2 tablespoons extra-virgin olive oil, divided
1 large shallot, minced (2 tablespoons)
2 garlic cloves, minced
1 (16-ounce) can white beans, rinsed and drained
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped bottled roasted red bell pepper
2 tablespoons chopped fresh parsley (optional)

Preparation

1. Preheat oven to 350°. Place baguette slices on baking sheet, and brush with 1 tablespoon of oil. Bake 10 minutes or until toasted.

2. While the bread is toasting, warm remaining 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add shallot and garlic; cook, stirring, 2 minutes. Add beans, and cook 2 minutes to warm through. Add salt and pepper. Mash about half the beans with a large fork.

3. Add chopped roasted red bell pepper to bean mixture. Allow to warm through, and remove from heat. Top crostini evenly with bean mixture; garnish with chopped parsley, if desired. Serve immediately.

Note:

Susie Ott,

December 2006
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