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

Prep: 7 minutes; Cook: 14 minutes.

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

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 19g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 215mg
  • Calcium: 19mg

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. 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. 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. 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.
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