Olive, Chile and White Bean Crostini

1. 1

   Light a grill or preheat a grill pan.

2. 2

   Brush or drizzle the bread with olive oil and grill over moderate heat, turning once, until lightly charred, 1 to 2 minutes total.

3. 3

   Transfer to a work surface to cool slightly, then cut each slice into thirds.

4. 4

   In a medium bowl, mix the olives with the vinegar, chiles and the 1/4 cup plus 2 tablespoons of olive oil; season lightly with salt and gently mix in the beans.

5. 5

   Spoon the bean-and-olive topping on the crostini, garnish with mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.