White Bean And Arugula Crostini
This recipe combines tender cannellini beans with a medley of aromatic vegetables, all piled atop crispy baguette toasts. Finished with a vibrant bed of peppery arugula and a drizzle of extra-virgin olive oil, this dish is a delightful medley of flavors and textures. Perfect for a light lunch or a flavorful appetizer, these bean toasts are sure to impress!
— Constant Cookbook
Ingredients
- 3 Tbs. extra-virgin olive oil, plus more for brushing and drizzling
- 2 Tbs. finely chopped yellow onion
- 2 Tbs. finely chopped carrot
- 2 Tbs. finely chopped celery
- 1 can (15 oz.) cannellini beans, drained and rinsed
- Sea salt and freshly ground pepper, to taste
- 1 baguette
- 2 cups baby arugula leaves
Instructions
- Preheat an oven to 375°F.
- In a fry pan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté until the onion is golden and the carrots and celery have softened, 3 to 4 minutes. Add the beans, season with salt and pepper, and stir well to combine. Remove from the heat and let cool to room temperature.
- Meanwhile, cut the baguette on the diagonal into 18 slices each 1/2 inch thick. (You may not need the whole loaf.) Arrange the bread slices on a rimmed baking sheet and brush the tops lightly with olive oil. Bake until golden, about 5 minutes. Remove from the oven.
- Arrange the toasts on a serving platter or divide among individual plates. Spoon the beans on the toasts, dividing them evenly. Drizzle generously with olive oil, then top with the arugula. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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