White Bean Bruschetta with Arugula and Red Onions |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 32 each | |||||||||
| INGREDIENTS: | ||
| 2 15-ounce cans cannellini (white kidney beans), rinsed, drained, divided | 8 tablespoons extra-virgin olive oil, divided | 8 tablespoons fresh lemon juice |
| 4 garlic cloves, divided | 1 teaspoon minced fresh thyme | 1 tablespoon balsamic vinegar |
| 1/2 cup paper-thin slices red onions | 1 sourdough baguette, cut crosswise into thirty-two 1/3-inch-thick slices | 1 cup (slightly packed) baby arugula |
| 1 | Blend 2 cups beans, 3 tablespoons oil, lemon juice, 1 garlic clove, and thyme in processor until almost smooth. Add remaining beans. Using on/off turns, blend until beans are barely chopped. Season with salt and pepper. |
| 2 | Whisk vinegar and 1 tablespoon oil in bowl. Season dressing with salt and pepper. Mix in onion. Let stand at least 1 hour and up to 3 hours. |
| 3 | Preheat oven to 350 F. Place 4 tablespoons oil in small bowl. Using garlic press, press 3 garlic cloves into oil. Whisk to blend. Arrange bread slices on rimmed baking sheet; brush with garlic oil. Bake until bottoms begin to crisp, about 10 minutes. Cool on sheet at least 15 minutes and up to 3 hours. |
| 4 | Mix arugula into onion and dressing. Spread bean mixture on each bread slice. Top with arugula and onion. |