White Bean-and-Black Olive Crostini

Makes about 3 dozen

Ingredients

• 1 (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
• Olive oil cooking spray
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 cup diced jarred roasted red bell peppers
• 1 tablespoon olive oil
• Garnish: torn basil leaves

Directions

1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.

2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.

Goat Cheese-Pesto Crostini

Yield: Makes about 8 appetizer servings

Ingredients

• 1 (8.5-oz.) French bread baguette
• 1/2 cup refrigerated pesto
• 1/2 (10.5-oz.) package fresh goat cheese
• 1/3 cup sun-dried tomatoes, drained and cut into thin strips
• 7 pitted whole green olives, sliced

Preparation

1. Preheat oven to 375°. Cut baguette into 28 (1/2-inch-thick) slices, and place on a lightly greased baking sheet. Bake for 5 minutes.

2. Spread 1 side of each bread slice with a layer of pesto and goat cheese. Top half of bread slices with sun-dried tomato strips and remaining half with sliced olives.

3. Bake at 375° for 5 minutes.