Serves 20; 1 slice bread with about 2 ½ teaspoons bean mixture
1 whole wheat baguette, cut into 20 (1-inch thick) slices. 
2 tablespoons extra-virgin olive oil, divided
1 large shallot, minced (2 tablespoons)
2 garlic cloves, minced
1 (16-ounce) can white beans, rinsed and drained
1/8 teaspoon salt
¼ teaspoon pepper
¼ cup chopped bottled roasted red bell pepper
2 tablespoons chopped fresh parsley (optional)

Preheat oven to 350°. Place baguette slices on baking sheet, and brush with 1 tablespoon of oil.  Bake 10 minutes or until toasted. 
While the bread is toasting, warm remaining 1 tablespoon of oil in a medium nonstick skillet over medium heat.  Add shallot and garlic; cook, stirring, 2 minutes.  Add beans, and cook 2 minutes to warm through.  Add salt and pepper.  Mash about half of the beans with a large fork. 
Add chopped roasted red bell pepper to bean mixture.  Allow to warm through, and remove from heat.  Top crostini evenly with bean mixture; garnish with chopped parsley, if desired.  Serve immediately.