Bruschetta with Arugula, Red Onions, and Rosemary-White Bean Spread

Name: Bruschetta with Arugula, Red Onions, and Rosemary-White Bean Spread
Yield: Serves 4 as main dish, 8 to 10 as appetizer
Cuisine: Europe, Italian
Ingredients: 1 loaf, country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded; 3 tablespoons, extra-virgin olive oil; 1 large clove, garlic peeled; 1 , can (15 ounces) cannellini beans, rinsed and drained; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, lemon juice from 1 lemon; 1 small clove, garlic, crushed; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/4 teaspoon, chopped fresh rosemary; 1 tablespoon, balsamic vinegar; 1/4 , medium red onion, thinly sliced (about 1/4 cup); 2 ounces, arugula (1 small bunch), washed, dried, and cut into 1/2-inch strips (about 4 cups)

2 comments

Appears in Cook's Illustrated July/August 2003

Appetizers

Europe

Italian

Pasta, Grains, Rice & Beans

How do you turn toasted bread into a light summer meal without causing it to fall apart?

SERVES4 as main dish, 8 to 10 as appetizer

TIME35 minutes

WHY THIS RECIPE WORKS

We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice wa...

This is a members' feature.