Last time I was in Malone, Claire and I decided to try some bruschetta recipes from Cook's Illustrated. We made two types of bruschetta: (1) bruschetta with sauteed sweet peppers and (2) bruschetta with arugula, red onions & rosemary-white bean spread. Both turned out pretty good, but the bruschetta with the bean spread was definitely my favorite (recipe below). I would highly recommend it.
Bruschetta with Arugula, Red Onions & Rosemary-White Bean Spread
Ingredients
1 loaf country bread, about 12 by 5", cut crosswise into 1" think pieces
1 large clove garlic, peeled
1 can (15 oz) cannellini beans, rinsed and drained
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 small clove garlic, crushed
3/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp chopped fresh rosemary
1 tbsp balsamic vingegar
1/4 medium red onion, thinly sliced (approx. 1/4 cup)
2 oz arugula (1 small bunch), wash, dried, and cut into 1/2 strips (approx. 4 cups)
InstructionsAdjust 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.