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White Bean 'n' Olive Toasts

 White Bean 'n' Olive Toasts
This appetizer is one of my favorites to serve to guests at holiday get-togethers.—Shirley A. Glaab, Hattiesburg, Mississippi
18 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • In a small bowl, mash 1 cup beans. Add the olives, 1 tablespoon
  • parsley, lemon juice, salt and pepper.
  • 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.
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.