Bruschetta With Rosemary White Bean Spread and Arugula

from: The New Best Recipe
serves: 8

1 (19 oz) can white beans (cannellini or navy)
3 tablespoons extra virgin olive oil, plus extra
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
2 small garlic cloves, 1 peeled and 1 crushed
¾ tsp. salt
¼ tsp. ground black pepper
¼ tsp. chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
¼ medium red onion, sliced thin (about ¼ cup)
1 small bunch of arugula, washed, dried and chopped

1 French loaf

Adjust an oven rack to about 4 inches from the heating element and preheat the broiler.

In a food processor, process two thirds of the white beans, 2 tablespoons of the oil, water, lemon juice, crushed garlic, ½ tsp. of the salt, and 1/8 tsp. pepper until smooth, about 10 seconds. Add the remaining beans and the rosemary ; pulse until it is incorporated but not smooth, about 5 1-second pulses.

Whisk the remaining 1 tablespoon oil, the vinegar, the remaining ¼ tsp. salt, and the remaining 1/8 tsp. pepper together in a medium bowl: add the onion and toss.

Slice the baguette, place slices on a baking sheet and broil the bread until golden brown on both sides. Remove from oven, brush one side with olive oil and rub each slice with the peeled garlic clove. Place on a platter.

Spread the bean mixture over the baguette slices. Add the arugula to the onions and toss to coat.  Top each bread slice with a portion of the arugula mixture. Serve immediately.

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2 Replies to “Bruschetta With Rosemary White Bean Spread and Arugula”

  1. mama want!

  2. mmmmmmm.

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