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
In a small bowl, mash 1 cup beans. Add the olives, 1 tablespoon parsley, lemon juice, salt and pepper.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Spread with mashed bean mixture. Sprinkle with tomatoes, and remaining beans and parsley.