White Bean ‘n’ Olive Toasts

Name: White Bean 'n' Olive Toasts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 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

This appetizer is one of my favorites to serve to guests at holiday get-togethers.—Shirley A. Glaab, Hattiesburg, Mississippi

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.

Originally published as White Bean and Olive Spread in Country Woman Christmas 2008