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White Bean and Black Olive Crostini




1 (8.5 oz.) French bread baguette, cut diagonally into ¼ in. slices
Olive Oil Cooking Spray
1 (15.5 oz) can Cannellini beans, drained and rinsed
¼ cup Epicurean Extra Virgin Olive Oil
¼ t. salt
¼ t pepper
½ cup pitted Epicurean Kalamata Olives, coarsely chopped
½ cup diced jarred roasted red bell pepper
1 T Epicurean Arbequina Extra Virgin Olive Oil
Garnish torn basil leaves


1. Preheat oven to 425 degrees.
2. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 min. or until toasted.
3. 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.

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