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- 2 cups cooked white beans (see recipe below)
- 1 red bell pepper
- ½ small shallot, minced
- 1 garlic clove, minced
- ¼ cup basil, thinly sliced (chiffonade)
- 3 to 4 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- For the crostini:
- 1 small French baguette, cut into 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 garlic clove, halved
- Shaved Parmesan (one shaving for each crostini)
- 1 (16-ounce) bag dried Great Northern beans
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