Cannellini-Topped Crostini

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  • Makes: 20 servings
  • Prep: 15 mins
  • Bake: 8 mins 425°F

Cannellini-Topped Crostini

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Directions

  1. Preheat oven to 425 degrees F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
  2. In a medium bowl combine beans, tomatoes, zucchini, green onion, the 2 tablespoons oil, the vinegar, and mustard. Season to taste with salt and pepper. Coarsely mash mixture with a fork or potato masher just until mixture holds together. Spoon over toasts. Garnish with thyme leaves.

From the Test Kitchen

Prepare as directed in Step 1. Cool bread. Transfer to an airtight container; cover. Store at room temperature for up to 24 hours. To serve, preheat oven to 425 degrees F. Arrange bread slices on baking sheet. Bake about 3 minutes or just until crisp. Continue as directed in Step 2.

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Nutrition Facts (Cannellini-Topped Crostini)

  • Per serving:
  • 58 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 140 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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