INGREDIENTS

• 15 thick (¼-inch/5 mm) slices of baguette
• 1 tsp olive oil
• 1 clove garlic, halved
• 1 cup drained canned white kidney or cannellini beans
• Pinch of salt and pepper
• 1 tbsp prepared pesto or Classic Pesto (page 330)
• 5 cherry tomatoes, cut in thirds

PREPARATION

• Drizzle baguette slices with oil on a rimmed baking sheet.
• Bake in 400°F (200°C) oven for about 6 minutes until crispy and light golden.
• Rub tops of baguette slices with the cut side of 1 garlic half.
• Set aside the baguette slices. (Make-ahead: Store in airtight container for up to 24 hours.)
• In a food processor, purée beans, the remaining garlic half, salt, and pepper until smooth.
• Spread the bean mixture over the crostini.
• Dot the bean mixture with pesto.
• Top with cherry tomatoes.

NUTRITIONAL INFORMATION, PER PIECE: about 39 cal, 2 g pro,
1 g total fat (trace sat. fat), 6 g carb, 1 g fibre, 0 mg chol,
89 mg sodium, 52 mg potassium. % RDI: 1% calcium, 3%
iron, 1% vit A, 2% vit C, 5% folate