White Bean Bruschetta with Arugula and Red Onion

White Bean Bruschetta with Arugula and Red Onion

Ingredients

  • 1 small (8 to 10oz) baguette, cut crosswise in 32 slices (about 1/3-inch thick)
  • 8 tablespoons extra virgin olive oil (divided)
  • 4 garlic cloves (divided)
  • 2 (15oz) cans S&W® Cannellini Beans (drained, rinsed)
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 medium red onion, thinly sliced (about 1/2 cup)
  • Salt and pepper to taste
  • 1 cup lightly packed baby arugula

Print White Bean Bruschetta with Arugula and Red Onion

V

Vegetarian

1 h 40 min

Total Time

30 min

Prep Time

32

Servings

Rate this recipe
(0) Reviews Get Coupons

Ingredients

  • 1 small (8 to 10oz) baguette, cut crosswise in 32 slices (about 1/3-inch thick)
  • 8 tablespoons extra virgin olive oil (divided)
  • 4 garlic cloves (divided)
  • 2 (15oz) cans S&W® Cannellini Beans (drained, rinsed)
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 medium red onion, thinly sliced (about 1/2 cup)
  • Salt and pepper to taste
  • 1 cup lightly packed baby arugula

Directions

Heat oven to 350°F. Place baguette slices on large ungreased cookie sheet. In small bowl, place 4 tablespoons of the olive oil. With garlic press or microplane, press or shred 3 of the garlic cloves into the oil; mix well. Brush mixture over baguette slices. Bake on bottom rack 10 minutes or until bottoms are lightly toasted. Set aside to cool slightly.

Meanwhile, in food processor, combine 2 cups of the beans, 3 tablespoons of the remaining oil, remaining 1 garlic clove, the lemon peel, lemon juice and thyme. Also add any oil/garlic mixture left over from baguette slices. Cover; process 15 seconds or until almost smooth. Add remaining beans. Pulse 3 or 4 times with on/off motions until beans are coarsely chopped. Set aside.

In small bowl, mix vinegar and remaining 1 tablespoon olive oil. Stir in onion. Season to taste with salt and pepper. When ready to serve, fold in arugula.

When ready to serve, top each baguette slice with about 1 tablespoon bean mixture. Top with arugula and onion mixture.

Make Ahead Tip: The baguette slices can be made a day ahead. Store at room temperature loosely covered. The bean mixture can also be made a day ahead. Cover and refrigerate. Before using, bring to room temperature.

Tip: Arugula has a slight peppery flavor. You can substitute any baby lettuce/fresh herb mixture for the baby arugula.

Serving Size: about 1oz each

Nutritional Information Per Serving:
Calories 60, Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Carb 7g, Fiber 1g, Total Sugar 0g, Added Sugar 0g, Protein 2g, Vitamin D 0%, Calcium 2%, Iron 0%, Potassium 2%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.