Tuscan White Bean Crostini

 
Source: Almost Homemade (slightly modified by Aimee)

1 can (15 oz) cannellini beans, rinsed & drained
1/2 cup finely chopped roasted red pepper
3 TB finely chopped onion
2 TB fresh chopped parsley
1 1/2 TB olive oil plus extra
1 TB water
2 TB red wine vinegar
1/2 tsp minced garlic
½ tsp oregano
¼ tsp black pepper
garlic salt to sprinkle
1 French bread loaf, cut into ¼ inch thick slices
(or use sturdy crackers, bagel chips, or pita chips)

1. Place 1/2 the beans in medium bowl & mash lightly. Stir in bell pepper, parsley & onion. In small bowl, whisk together vinegar, 1/2 TB oil, garlic, oregano, & black pepper. Pour over bean mixture & toss to coat. Cover & refrigerate 2 hours or overnight.
2. Puree rest of beans with 1 TB olive oil plus 1 TB water until smooth; stir into refrigerated bean mixture until well-combined.
3. Preheat broiler. Arrange bread slices in single layer on large baking sheet. Brush with olive oil & sprinkle lightly with garlic salt. Broil until lightly toasted. Serve with spread.