Description
Warm baguette toasts topped with pickled vegetables, lemony cannellini beans, and green olives.
Ingredients
- 1 whole French Baguette, Sliced Into 1/2-inch Thick Rounds
- ¼ cups Extra Virgin Olive Oil
- 1 whole Large Shallot, Diced
- 1 whole Carrot, Peeled And Diced
- ½ whole Red Bell Pepper, Seeded And Diced
- 2 cloves Garlic, Minced
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Red Wine Vinegar
- 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
- ¼ cups Pitted Green Olives, Diced
- ¼ cups Chopped Flat Leaf Parsley
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
Preparation
Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with the first amount of olive oil. Bake for 10 to 12 minutes, until lightly toasted.
Toss the shallot, carrot, bell pepper, and garlic with the lemon juice and vinegar in a large bowl. Let it marinate at room temperature for 20 minutes. Stir in the cannellini beans, olives, parsley, and the second amount of olive oil and season with salt and pepper, to taste. Spoon the mixture over the toasted bread slices and serve.
