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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1 can (15 ounces) 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.
Nutrition Facts
1 piece: 56 calories, 1g fat (0 saturated fat), 0 cholesterol, 166mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.
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