Wednesday, March 31, 2010

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Roasted Red Pepper and White Bean Crostini

Now that I have a ton of roasted red pepper that I've been incorporating into every dish I cook! I first started with Roasted Red Pepper and White Bean Crostini.

  • 1  baguette, cut into 1-inch-thick slices
  • 2  tablespoons  extra-virgin olive oil
  • 2  garlic cloves, minced
  • 1  (16-ounce) can white beans, rinsed and drained
  • 1/4  cup  chopped bottled roasted red bell pepper
  • salt and pepper
1. Preheat oven to 350°. Place baguette slices on baking sheet, and brush with 1 tablespoon of oil. Bake 10 minutes or until toasted.

2. While the bread is in the oven, add 1 tablespoon of oil in a medium skillet over medium heat. Add garlic; cook about 2 minutes. Add beans, and cook 2 minutes to warm. Add salt and pepper. Mash about half the beans with a large fork.

3. Add chopped roasted red bell pepper to bean mixture. Allow to warm through, and remove from heat. Top bread evenly with bean mixture. And Eat!

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