White Bean & Salami Crostini

Prep time: 10min
Total time: 25min
Makes 16
1/2
baguette, cut into 16 slices
0
3 tbsp
extra virgin olive oil, divided
45 mL
1 cup
canned navy beans, drained and rinsed, divided
250 mL
1 tbsp
Roasted Garlic Seasoning Paste
15 mL
2 tbsp
finely chopped fresh Chives, plus more for garnish
30 mL
1/2 pkg
Le Sauciflard Rosette de Lyon Original No. 1 dry-cured salami, thinly sliced
150 g
1/2
red pepper, diced
0
1 crostini
calories
170
fat
6 g
saturated fat
1.5 g
carbs
9 g
cholestrol
10 mg
fibre
1 g
sodium
310 mg

Directions

  1. Preheat oven to 350°F(180°C). Place baguette slices on a baking sheet and brush tops with 2 tbsp(30 mL) oil. Toast on middle rack of oven until golden brown, about 8 min. Remove and cool.

  2. In a food processor, blend half of the navy beans with garlic paste until smooth. Fold in remaining beans and the chives. Evenly spoon mixture onto toasted baguette slices and top with salami slices, red pepper and chives and drizzle remaining oil overtop.