White Bean-and-Black Olive Crostini

White Bean-and-Black Olive Crostini Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Makes about 3 dozen
Total time: 28 Minutes

Recipe from

Southern Living

Recipe Time

Total: 28 Minutes


1 (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
Olive oil cooking spray
1 (15.5-oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup diced jarred roasted red bell peppers
1 tablespoon olive oil
Garnish: torn basil leaves


1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.

2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.

Maiya Keck,

Southern Living

November 2010
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