White Bean Bruschetta with Arugula and Red Onion Servings: 32 (1oz each) Prep Time: 30 minutes Total Time: 1 hour 40 minutes

  • Vegetarian
  • Rate:
  • Share:


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 Mrs. Grimes® White Kidney Beans (Cannellini) 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


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.

Nutrition Facts: