Winter White Beans Bruschetta

4 tablespoons olive oil, divided

¼ teaspoon sweet or smoky paprika

Kosher salt and ground black pepper

1 baguette (10-12 ounces), cut into 24 thin slices

½ cup finely chopped yellow onion

10 oil-packed sun-dried tomatoes, patted dry and finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons chopped fresh oregano (or 1 teaspoon dried)

2 cloves garlic, minced

¼ cup dry white wine

1 can (15 ounces) white beans, drained and rinsed

¼ cup chopped fresh parsley

Heat the oven to 400 degrees.

In a small bowl, mix 2 tablespoons olive oil with the paprika and a pinch each of salt and pepper. Lightly brush the oil mixture over both sides of the baguette slices. Arrange the bread on a rimmed baking sheet then toast in the oven until just turning golden, about 8 minutes, turning halfway through.

In a large skillet over medium, heat the remaining 2 tablespoons olive oil. Add the onion and cook until softened, about 5 minutes. Add the sun-dried tomatoes, rosemary, oregano and garlic, then cook for another minute. Increase heat to medium-high and add the wine, scraping the pan. Let the wine simmer for 1 minute, then stir in the beans. Season with salt and pepper. Remove from heat and stir in the parsley.

To serve, spoon the bean mixture onto each slice of baguette and arrange on a platter.

Serves eight.

Nutrition values per serving: 187 calories; 8 g fat (1 g saturated); 0 cholesterol; 20 g carbohydrate; 4 g fiber; 0 sugar; 5 g protein; 304 mg sodium.

Melissa d'Arabian for The Associated Press