Prep: 7 minutes; Cook: 14 minutes.
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 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.
