Serves 8

Prep time 10 minutes

Cook time 25 minutes

Ingredients

1 Tbsp. olive oil

1/4 tsp. finely chopped fresh rosemary

1/2 tsp. minced garlic

1 can (15 oz.) white beans, rinsed and well drained

1/4 cup diced jarred roasted red bell peppers, drained

1/4 cup chopped pitted black olives

1 Tbsp. chopped Italian parsley

1 Tbsp. grated lemon zest

1 baguette, sliced into 16 (1/2-inch) pieces, lightly toasted

1/2 to 2/3 cup Contadina® Pizza Sauce or Pizza Squeeze

Directions

  1. Heat oil in a large non-stick skillet.  Add rosemary and garlic. Cook 1 minute; add beans. Cook 5 minutes. Lightly mash beans with a fork.

  2. Stir together bean mixture with peppers and olives in a medium bowl; set aside. Stir together parsley and lemon zest in a small bowl; set aside.

  3. Spread each bread slice with 1 to 2 tsp. pizza sauce and top with 1 Tbsp. bean mixture. Sprinkle with parsley-lemon mixture.

VARIATION: For White Bean & Artichoke Bruschetta, prepare recipe as directed, except omit roasted red bell peppers and black olives and add 1/2 cup chopped marinated artichoke hearts and 1 Tbsp. grated Parmesan cheese to bean mixture, in Step 2.

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