Bruschetta with Arugula and Rosemary White Bean Spread

I fell in love with this recipe out of my Junior League of Phoenix cookbook, Pomegranates & Prickly Pears many, many years ago and I continue to go back to it.   You can prepare the various pieces of this dish and then assemble just before serving.  This is perfect for the holidays, entertaining, and family gatherings.

Bruschetta with Arugula and Rosemary White Bean Spread
Serves 6
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Ingredients
  1. 1 baguette French bread, sliced
  2. 1 (15 oz) can cannellini beans, drained and rinsed
  3. 2 tablespoons olive oil
  4. 2 tablespoons water
  5. 1 tablespoon fresh lemon juice
  6. 1 small garlic clove, crushed
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon freshly ground pepper
  9. 1/4 teaspoon chopped fresh rosemary
  10. 1 tablespoon olive oil
  11. 1 tablespoon balsamic vinegar
  12. 1/4 teaspoon salt
  13. 1/8 teaspoon pepper
  14. 1/4 cup thinly sliced red onion
  15. 1 small bunch arugula, trimmed and julienned
Instructions
  1. Preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet and toast for 5 to 8 minutes or until light brown. Remove to a wire rack to cool.
  2. Combine 2/3 of the beans, 2 tablespoons olive oil, the water, lemon juice, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper in a food processor and process for 10 seconds or until smooth. Add the remaining beans and rosemary and pulse just until mixed but not smooth.
  3. Whisk 1 tablespoon olive oil, the vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add the onion and arugula and toss to coat.
  4. Spread the bean mixture on 1 side of each toasted bread slice and top each with some of the onion mixture. Serve immediately.
Adapted from Pomegranates & Prickly Pears
Adapted from Pomegranates & Prickly Pears
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