Total Cooking Time: 21 Minutes
Prep: 7 minutes
Cook: 14 minutes
Makes 20 servings
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
teaspoon salt
¼ teaspoon pepper
¼ cup chopped bottled roasted red bell pepper
2 tablespoons chopped fresh parsley (optional)
Instructions:
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. (Serving
size: 1 slice bread with about 2½ teaspoons bean mixture)
Calories 103 (12% from fat); Fat 1g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 4g; Carbohydrate 19g; Sugars 0g; Fiber 2g; Iron 1mg; Sodium 215mg; Calcium 19mg