White Bean ‘n’ Olive Toasts
This appetizer is one of my favorites to serve to guests at holiday get-togethers.—Shirley A. Glaab, Hattiesburg, Mississippi
Ingredients
- 1 can (15 ounces) cannellini beans, rinsed and drained, divided
- 10 pitted Greek olives, chopped
- 2 tablespoons minced fresh parsley, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 18 slices French bread (1/2 inch thick)
- 1/2 cup chopped seeded tomatoes
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