White Bean Arugula Crostini


  • 1 baguette, cut into sliced on the bias
  • 1 clove garlic, minced
  • 1 can white beans, drained and rinsed
  • 2 tbsp. Bella Oliva Sicilian Lemon White Balsamic Vinegar
  • ¼ cup Bella Oliva Single Varietal EVOO (Medium), plus extra for the baguette slices
  • 1 container arugula, washed and dried
  • Salt and pepper, to taste
  • 3 tbsp. Bella Oliva White Truffle Oil
  • 2 oz parmesan cheese


  1. Preheat the oven to 400 degrees. Brush baguette slices with the EVOO. Place on sheet pan in oven; cook until slightly browned. Place garlic and white beans in the bowl of a food processor; pulse into a course paste. Add half the Sicilian Lemon White Balsamic Vinegar and continue to process by pulsing. Add EVOO until a smooth thick paste forms. Add salt and pepper to taste. It should be the consistency of hummus.
  2. When bread is done, place on a platter, cool slightly, and spread white bean paste on the slices. Place arugula in a bowl, add remaining lemon vinegar, truffle olive oil, salt and pepper. Toss lightly and top each bread slice with a small mound of arugula. With a vegetable peeler or micro plane grater, shave the parmesan cheese over the arugula and serve.

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