Bruschetta with Arugula, Red Onions, and Rosemary-White Bean Spread
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4 as main dish, 8 to 10 as appetizer
Ingredients
1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded3 tablespoons extra-virgin olive oil 1 large clove garlic peeled1 can (15 ounces) cannellini beans, rinsed and drained3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice from 1 lemon1 small clove garlic, crushed¾ teaspoon table salt ¼ teaspoon ground black pepper ¼ teaspoon chopped fresh rosemary 1 tablespoon balsamic vinegar ¼ medium red onion, thinly sliced (about ¼ cup)2 ounces arugula (1 small bunch), washed, dried, and cut into ½-inch strips (about 4 cups)
Before You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- In food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. Add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.
- Whisk remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in medium bowl; add onion and toss.
- Divide bean spread evenly among bread slices. Toss arugula with onions until coated, then top bread slices with portion of onions and arugula; serve immediately.
Time
35 minutesYield
Serves 4 as main dish, 8 to 10 as appetizerIngredients
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
¾ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
¼ medium red onion, thinly sliced (about ¼ cup)
2 ounces arugula (1 small bunch), washed, dried, and cut into ½-inch strips (about 4 cups)
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
¾ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
¼ medium red onion, thinly sliced (about ¼ cup)
2 ounces arugula (1 small bunch), washed, dried, and cut into ½-inch strips (about 4 cups)
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
¾ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
¼ medium red onion, thinly sliced (about ¼ cup)
2 ounces arugula (1 small bunch), washed, dried, and cut into ½-inch strips (about 4 cups)
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 was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.
Before You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- In food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. Add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.
- Whisk remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in medium bowl; add onion and toss.
- Divide bean spread evenly among bread slices. Toss arugula with onions until coated, then top bread slices with portion of onions and arugula; serve immediately.
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