Tuscan White Bean Crostini

• 1 French baguette, sliced 1/2-inch thick
• 1/4 cup 1 tablespoon extra-virgin olive oil
• 1 large shallot, diced
• 1 carrot, peeled and diced
• 1/2 red bell pepper, seeded and diced
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1/4 cup pitted green olives, diced
• 1/4 cup chopped flat-leaf parsley
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 400u0b0F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with 1/4 cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted.
2. Toss the shallot, carrot, bell pepper, and garlic with the lemon juice and vinegar in a large bowl. Let marinate at room temperature for 20 minutes. Stir in the cannellini beans, olives, parsley, and remaining tablespoon of olive oil and season with salt and pepper, to taste. Spoon the mixture over the toasted bread slices and serve.

extravirgin olive oil, shallot, carrot, red bell pepper, garlic, lemon juice, red wine vinegar, cannellini beans, green olives, flatleaf, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/30794-tuscan-white-bean-crostini (may not work)