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

Photo: Yunhee Kim
Yield Makes 20 servings (serving size: 1 slice bread with about 2 1/2 teaspoons bean mixture)
Prep: 7 minutes; Cook: 14 minutes.

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)

Nutrition 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

How to Make It

  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.