Crostini W/beans And Arugula Recipe

prepare and toast baguette

Preheat the oven to 400°F (205°C). Slice the baguette on a slight diagonal into 12 slices about 1/2" thick. Arrange slices on a baking sheet in a single layer. Brush both sides lightly with 3 tbs olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toast in the oven 8–10 minutes, flipping once halfway, until golden and crisp. Remove and cool slightly.

make the bean spread

Drain and rinse the canned beans. In a food processor or blender, combine 1 cup drained beans, 1 clove peeled garlic (crushed), 1 tbs lemon juice, 1/2 tsp lemon zest, 2 tbs extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp finely chopped fresh rosemary or thyme (if using). Pulse until mostly smooth but still a little textured—about 20–30 seconds. If mixture is too thick, add 1–2 tsp water or olive oil to loosen. Taste and adjust seasoning.

optional warm-up

For a warmer, creamier spread, warm the bean mixture in a small saucepan over low heat for 2–3 minutes, stirring gently; do not boil.

dress the arugula

In a medium bowl, toss 2 cups arugula with 1 tsp sherry vinegar (or red wine vinegar), 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper until lightly coated. Let sit 2–3 minutes so flavors meld.

Spread about 1 to 1 1/2 tablespoons of the white bean spread onto each toasted crostini (use all the spread across 12 slices). Top each with a small handful (about 1–2 tablespoons) of dressed arugula, pressing lightly so it adheres.

Sprinkle the assembled crostini with 2 tbs grated Parmesan or pecorino, a pinch of red pepper flakes (about 1/4 tsp divided), and top with thinly sliced radish if using. Finish with an optional drizzle of extra-virgin olive oil (about 1 tsp total) and a quick grind of black pepper.

Serve immediately so the crostini remain crisp. If preparing ahead, toast bread and make the spread up to 1 day ahead; dress arugula just before assembling.