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Prep Time
10 mins
Total Time
25 mins


baguette, cut into 16 slices
3 tbsp
extra virgin olive oil, divided
45 mL
1 cup
canned navy beans, drained and rinsed, divided
250 mL
1 tbsp
Roasted Garlic Seasoning Paste
15 mL
2 tbsp
finely chopped fresh Chives, plus more for garnish
30 mL
1/2 pkg
Le Sauciflard Rosette de Lyon Original No. 1 dry-cured salami, thinly sliced
150 g
red pepper, diced


Step 1

Preheat oven to 350°F(180°C). Place baguette slices on a baking sheet and brush tops with 2 tbsp(30 mL) oil. Toast on middle rack of oven until golden brown, about 8 min. Remove and cool.

Step 2

In a food processor, blend half of the navy beans with garlic paste until smooth. Fold in remaining beans and the chives. Evenly spoon mixture onto toasted baguette slices and top with salami slices, red pepper and chives and drizzle remaining oil overtop.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 crostini
6 g
Saturated Fat:
1.5 g
9 g
1 g
10 mg
310 mg
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