White Bean-And-Black Olive Crostini

Name: White Bean-And-Black Olive Crostini
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

10 ingredients

2 steps

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

Directions

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.