1/2 cup quartered cherry tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 clove garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups white beans, rinsed and drained
1/8 cup whole parsley leaves
6 kalamata olives, sliced
4 slices crusty whole grain bread
Directions
1. In a medium bowl, combine the tomatoes, oil, garlic, salt, and pepper. Stir vigorously until the tomatoes release their juice. Add the beans, parsley, and olives. 2. Toast or grill the bread until lightly brown and crisp. Top with the bean mixture and any juices. Cut in half and serve.
