Roasted Red Pepper-Feta Crostini

Ingredients

• 15.8 ounce cannellini beans rinsed drained canned
• 4 ounce feta cheese divided crumbled
• 1  baguette french
• 1  garlic bulb 
• 5 tablespoons olive oil divided
• 0.5 teaspoon pepper 
• 1 tablespoon red wine vinegar 
• 16 ounce roasted bell peppers red drained
• 0.5 teaspoon salt 

Equipment

• food processor
• baking sheet
• oven
• aluminum foil

Directions

1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal.
2. Bake at 425 for 30 minutes; cool. Squeeze pulp from garlic.
3. Process garlic pulp, 2 tablespoons oil, beans, and next 4 ingredients in a food processor until smooth.
4. Add half of cheese, and pulse 5 to 6 times or until combined.
5. Cut bread, at a diagonal, into 24 (1/4-inch) slices. Arrange on a baking sheet; brush evenly with remaining 2 tablespoons oil.
6. Spread 2 tablespoons bean mixture on 1 side of each bread slice, and sprinkle with remaining feta cheese.
7. Bake at 350 for 5 to 7 minutes.