Warm baguette toasts topped with pickled vegetables, lemony cannellini beans, and green olives. —Riley Wofford
What You'll Need
French baguette, sliced 1/2-inch thick
1 tablespoon extra-virgin olive oil
large shallot, diced
carrot, peeled and diced
red bell pepper, seeded and diced
garlic cloves, minced
fresh lemon juice
red wine vinegar
(15 ounce) cans cannellini beans, drained and rinsed
pitted green olives, diced
chopped flat-leaf parsley
Freshly ground black pepper
Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with 1/4 cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted.
Toss the shallot, carrot, bell pepper, and garlic with the lemon juice and vinegar in a large bowl. Let marinate at room temperature for 20 minutes. Stir in the cannellini beans, olives, parsley, and remaining tablespoon of olive oil and season with salt and pepper, to taste. Spoon the mixture over the toasted bread slices and serve.