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

2 Reviews
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Photo: Yunhee Kim
Yield
Makes 20 servings (serving size: 1 slice bread with about 2 1/2 teaspoons bean mixture)
By Susie Ott
December 2006
RECIPE BY Health

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

shirleyTerral's Review

AnthonyDadd
May 29, 2014
I haven't even tried the recipe, and I'm already "ticked off."......There's no way to print the recipe on one page....without the advertisement and/or coupon....you're wasting my ink and paper! Why should I bother with your site?

AnthonyDadd's Review

shirleyTerral
April 17, 2010
Very good basic recipe. I've used it as a general cold dip/spread, too. The only thing I have changed is cutting the garlic down to one smallish clove. Even though I'm a garlic fiend I think this dish is better a little more subtle to allow the roasted red pepper and white bean flavor to come through. As for variations I have substituted the parsley with a teaspoon or so of chopped fresh thyme or a dusting of smoked paprika to good effect.