Crostini with Sun-Dried Tomato and White Bean Spread

Ingredients

• 8 slices diagonally-cut baguette (1/2-inch-thick)
• 1 cup .5 can cannellini beans canned rinsed drained
• 0.3 teaspoon pepper red crushed
• 2  garlic cloves crushed
• 1 tablespoon juice of lemon fresh
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup oil-packed sun-dried tomato halves drained coarsely chopped

Equipment

• baking sheet
• oven
• blender

Directions

1. Preheat oven to 35
2. Place baguette slices on a large baking sheet.
3. Bake at 350 for 8 minutes or until lightly toasted.
4. While baguette slices toast, place beans and next 4 ingredients in a blender; process until smooth.
5. Spread 2 tablespoons bean mixture on each baguette slice; sprinkle each with 1/2 tablespoon chopped tomatoes.