Cannellini Crostini

Cannellini beans have a lovely nutty taste and tender, creamy flesh that deliciously contrasts the crunch of toasted baguette slices. Garlic and sun-dried tomatoes gives the bean topping even more flavor for this quick-to-fix vegan appetizer.
Cannellini beans have a lovely nutty taste and tender, creamy flesh that deliciously contrasts the crunch of toasted baguette slices. Garlic and sun-dried tomatoes gives the bean topping even more flavor for this quick-to-fix vegan appetizer.

Cannellini Crostini

Makes 16

Ingredients:

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• 3 tablespoons olive oil, divided

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• 1 (8-ounce) baguette, cut crosswise  into 16 slices

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• 1/2 cup finely chopped onion

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• 2 cloves garlic, minced

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• 1/2 cup finely chopped oil-packed sun-dried tomatoes, drained

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• 1/2 cup dry white wine

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• 1 (15-ounce) can cannellini beans, rinsed, drained

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• Salt and freshly ground black pepper to taste

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• 3 tablespoons finely chopped fresh parsley

Directions:

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1. Preheat oven to 400 degrees F.

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2. Use 1-1/2 tablespoons of the oil to lightly brush baguette slices. Place them on a baking sheet and toast in the oven until just crisp and lightly browned. Remove and set aside.

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3. Heat remaining oil in a large skillet over medium heat and add onion. Cook, stirring often, until softened. Add garlic and cook, stirring constantly, for 1 minute.

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4. Add tomatoes, wine, and beans and bring to a simmer. Reduce heat to medium-low and continue to simmer for 5 minutes.

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5. Season with salt and pepper and stir in parsley.

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6. Transfer bean mixture to a serving bowl.

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7. Serve with toasted baguette slices, letting guests heap bean mixture onto their toasts.

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