Ingredients
Scale
- 1 small can Cannellini beans (white kidney beans), rinsed and drained
- 1 cup chopped cocktail tomatoes, diced
- 1 shallot, minced
- a pinch of peperoncino
- a pinch of smoked paprika
- 2 tablespoons of evo oil
- 6 kalamata olives, cut into rings
- 2-3 basil leaves
- 8-10 baguette slices (1/2 inch thick)
- evo oil and garlic for the bread
- a sprinkle of chopped parsley for the top
Instructions
- Drizzle olive oil and chili flakes into a medium sauté pan. Toss in minced shallots and turn on heat to a medium. Season with salt and pepper, stir, and cook until shallots begin to soften, about 2 minutes.
- Throw in tomatoes, season with paprika, add the fresh basil leaves, and let simmer for about 5 minutes.
- Then, add cannellini beans and olives. Cook for about 5 more minutes or until nicely thickened. Turn off heat.
- In another sauté pan drizzle in olive oil. Take baguette slices and coat both sides of the bread by rubbing them in the pan with the oil. Turn heat to a medium to high and toast bread for a few minutes or until they start to turn a nice golden color and crisp up.
- Cut the garlic in half, and rub one side of the bread with the cut side of the garlic.
- Place baguette onto a serving dish. Spoon bean mixture on with a spoon. Be generous and mound it on.
- Sprinkle with fresh chopped parsley and these are ready to serve. Enjoy!
Notes
If you cannot find the cocktail tomatoes, cherry or grape tomatoes will work as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: Stove top
- Cuisine: Mediterranean/Italian
Keywords: crostini, cannellini beans, cocktail tomatoes, garlic, evo oil, basil, parsley, paprika, Italian cuisine,
