White Bean-And-Black Olive Crostini

• 1 (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
• Olive oil cooking spray
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 cup diced jarred roasted red bell peppers
• 1 tablespoon olive oil
• Garnish: torn basil leaves

1. Preheat oven to 425u0b0. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.
2. 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.

bread baguette, olive oil cooking spray, cannellini beans, olive oil, salt, pepper, olives, red bell peppers, olive oil, torn basil

Taken from www.myrecipes.com/recipe/white-bean-olive-crostini (may not work)