Options

Format:
Include:
PRINT
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

White Bean-and-Black Olive Crostini

Southern Living NOVEMBER 2010

  • Yield: Makes about 3 dozen
  • Total:28 Minutes

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

White Bean-and-Black Olive Crostini recipe

advertisement