White Bean Bruschetta

By mariannefeldman

Ingredients

• Dressing:
• 2 -15 oz cans cannellini beans, rinsed, drained, divided
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1 clove garlic
• salt, pepper & cayenne to taste
• 1/2 cup paper thin slices red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt & pepper
• Garlic bread:
• 4 tablespoons olive oil
• arugula or baby greens

Details

Servings 1

Preparation

Step 1

Blend 2 cups beans, 3 tbs oil, lemon juice, 1 clove garlic, in processor til almost smooth. Add remaining beans.

Season with salt, pepper & dash cayenne to taste. (Can be made 1 day ahead: cover & chill, bring to room temp to use).

Whisk vinegar & 1 tbs oil, season with salt & pepper. Mix in onion, let stand at least 1 hour, up to 3 hours.

Preheat oven to 350
Press 3 cloves garlic into 4 tbs oil, whisk, brush on sliced bread.
Bake til crisp, about 10 mins, cool on baking sheet

Spread bean mixture onto each slice of toast, top with baby greens & onion mixture.