Bruschetta With Arugula, Red Onions, And Rosemary–White Bean Spread

Submitted by: admin on April 2, 2020

Serves 8 To 10

Ingredients

1 recipe TOASTED BREAD FOR BRUSCHETTA
6 tablespoons extra-virgin olive oil
1 (15-ounce) can cannellini beans, rinsed
2 tablespoons water
1 tablespoon lemon juice
1 small garlic clove, crushed
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
1⁄4 red onion, sliced thin
2 ounces arugula (2 cups), cut into 1⁄2-inch strips

Instructions

  1. Brush toasts with 3 tablespoons oil. In food processor, process two-thirds of beans, 2 tablespoons oil, water, lemon juice, garlic, 1⁄2 teaspoon salt, and 1⁄8 teaspoon pepper until smooth, about 10 seconds. Add remaining beans and rosemary; pulse until incorporated but not smooth, about 5 pulses.
  2. Whisk remaining 1 tablespoon oil, vinegar, remaining 1⁄4 teaspoon salt, and remaining 1⁄8 teaspoon pepper in medium bowl; add onion and toss.
  3. Divide bean spread evenly among toasts. Toss arugula with onion until coated, then top toasts with portion of onion and arugula. Serve immediately.

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