Olive, Chile and White Bean Crostini

• Four 1/2-inch-thick slices from a sourdough boule
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing or drizzling
• 3/4 cup pitted oil-cured black olives, coarsely chopped
• 2 1/2 tablespoons Champagne vinegar
• 2 tablespoons finely chopped seeded oil-packed Calabrian chiles or other hot chiles
• Salt
• One 15-ounce can cannellini beans, rinsed and drained
• Torn mint, for garnish

1. Light a grill or preheat a grill pan.
2. Brush or drizzle the bread with olive oil and grill over moderate heat, turning once, until lightly charred, 1 to 2 minutes total.
3. Transfer to a work surface to cool slightly, then cut each slice into thirds.
4. In a medium bowl, mix the olives with the vinegar, chiles and the 1/4 cup plus 2 tablespoons of olive oil; season lightly with salt and gently mix in the beans.
5. Spoon the bean-and-olive topping on the crostini, garnish with mint and serve.

sourdough boule, extravirgin olive oil, black olives, vinegar, seeded oil, salt, cannellini beans, mint

Taken from www.foodandwine.com/recipes/olive-chile-and-white-bean-crostini (may not work)