Author Notes
Needed a twist on the typical tomato and garlic bruschetta, and using cannellini beans is affordable and tasty. The crisp arugula and bright orange will transform your taste buds! —Chef Merlin
Ingredients
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1
Loaf Bread
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1
15 oz. can Cannellini Beans
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8 ounces
Feta Cheese
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Parsley
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Salt
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Pepper
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Olive Oil
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2
Oranges
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1
Bunch Arugula
Directions
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Cut loaf of bread to desired size and grill on both sides until crispy on both sides. Place aside.
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Combine cannellini beans, feta, salt, pepper and a splash of good olive oil together in a mixing bowl and mash until smooth in texture. Add in chopped parsley and mix to combine.
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Cut top and bottom off of each orange and with a knife cut away the out skin. Cut orange into supremes--making cuts along the membrane to make individual orange segments. Put the supremes into a bowl and squeeze the remaining juice from the leftover orange.
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Assemble bruschetta with a spoonful of the bean puree on each piece of bread. Add a handful of arugula on top of each. Scatter some orange supremes on top and drizzle each bruschetta with orange juice and some salt.
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