Summer Vegetables with White Bean Crostini

Serve spoonfuls of this Italian-inspired mixture on top of little toasts for a two-bite appetizer, or without the toasts as a side dish to grilled poultry or fish. 

Ingredients:

16 1/2-inch-thick slices whole-grain or plain baguette
Nonstick cooking spray
1/2  teaspoon pure olive or canola oil
1/4 cup chopped red onion
1/4 cup chopped yellow and/or green bell pepper(s)
2 large cloves garlic, minced (about 1 1/2 teaspoons)
1/4 cup chopped zucchini
1/2 cup rinsed and drained canned cannellini or great Northern beans
2 tablespoons chiffonade fresh basil*
1/2 cup seeded and chopped Roma tomato
1 teaspoon extra-virgin olive oil
1 teaspoon sherry vinegar or red wine vinegar
1/8 teaspoon salt
Fresh ground black pepper
3 tablespoons finely shredded fresh Parmesan cheese (optional)

Instructions:

1. Preheat oven broiler. Place baguette slices in a single layer on a baking sheet. Broil 4 inches from heat about 1 minute or until lightly toasted. Turn slices over and broil about 1 minute or until lightly toasted. Cool on baking sheet on wire
2. Meanwhile, lightly coat medium nonstick skillet with cooking spray. Add pure olive or canola oil to skillet; heat over medium-high heat. Add onion, bell pepper(s) and garlic; sauté for 1 minute, stirring occasionally. Add zucchini; sauté about 2 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Stir in beans and basil. Sauté about 30 seconds or until warm. Remove from heat; transfer to bowl. Gently stir in tomato, extra-virgin olive oil, vinegar and salt. Season to taste with black pepper.
4. Serve either warm or chilled. Top each baguette slice with about 1 tablespoon mixture and, if desired, 1/2 teaspoon cheese.

* Chiffonade refers to thin strips or shreds. To chiffonade basil, stack several leaves, then tightly roll the stack lengthwise, jelly-roll style. Slice the roll crosswise to make thin shreds.

Prep Time:

Start-to-Finish Time: 20 minutes
Yield: 8 servings