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White Bean 'n' Olive Toasts Recipe
White Bean 'n' Olive Toasts Recipe photo by Taste of Home

White Bean 'n' Olive Toasts Recipe

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This appetizer is one of my favorites to serve to guests at holiday get-togethers.—Shirley A. Glaab, Hattiesburg, Mississippi
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings


  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
  • 10 pitted Greek olives, chopped
  • 2 tablespoons minced fresh parsley, divided
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 18 slices French bread (1/2 inch thick)
  • 1/2 cup chopped seeded tomatoes

Nutritional Facts

1 appetizer equals 56 calories, 1 g fat (trace saturated fat), 0 cholesterol, 166 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 starch.


  1. In a small bowl, mash 1 cup beans. Add the olives, 1 tablespoon parsley, lemon juice, salt and pepper.
  2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Spread with mashed bean mixture. Sprinkle with tomatoes, and remaining beans and parsley. Yield: 1-1/2 dozen.
Originally published as White Bean 'n' Olive Toasts in Country Woman Christmas Annual 2008, p46

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