February 17, 2011

White Bean Bruschetta

There's nothing like a fresh loaf of rustic sourdough bread. I seem to remember the first half of this loaf slathered in salted butter(or was that just a perfect dream?) and the rest with this more substantial bruschetta. Creamy cannelini beans, fresh tomatoes, peppery arugula, and some brightness from lemon juice make a perfect salad atop some grilled bread.  

White Bean Bruschetta 
rustic sourdough bread
1 can cannelini or white kidney beans, drained and rinsed
1 medium sized tomato, diced
1/2 clove garlic, finely minced
1 1/2 lemons, juiced
1 tablespoon olive oil
pinch of dried oregano
pinch of dried thyme
arugula or mixed blend salad greens

Drizzle a bit of olive oil over your sliced sourdough. Grill on high heat until the bread is nicely toasted with those pretty black lines(they also give tons of flavor).
Combine the rest of the ingredients through the thyme in a medium bowl. Toss gently to combine. Season with salt and pepper to taste. Top your bread slices with the beans and a pile of peppery arugula to finish. 
Serve with a glass of sparkling wine or refreshing rose and you've got yourself a new best friend. <------Me!

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