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White Bean Arugula Crostini with Sicilian White Lemon Balsamic, Truffle Oil and Garlic

Important Tools:
Food Processor (find it at Chef’s!)
Microplane Ribbon Hand-held Grater (find it at Chef’s!)

Ingredients:
1 baguette, cut into ½” slices
¼ cup, plus 2 Tbsp Chef’s House Olive Oil
2 cloves garlic, minced
1 can white cannellini beans, rinsed and drained
2 Tbsp Chef’s Cucina Sicilian White Lemon Balsamic
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1 container arugula
3 Tbsp White Truffle Oil
2 oz parmigiano reggiano cheese, shaved

Directions:
1. Preheat the oven to 400°F. Place bread on cookie sheet and brush with olive oil. Bake until slightly browned. Remove from oven.
2. In a food processor, combine garlic, white beans, 1 Tbsp Sicilian White Lemon Balsamic, olive oil, sea salt and pepper. Blend until creamy .
3. Place toasted slices on platter and spread bean paste onto slices. Toss arugula with remaining 1 Tbsp Sicilian White Lemon Balsamic and White Truffle Oil. Place a fork full on top of each slice. With your Microplane Ribbon Grater shave the cheese on top of arugula mixture and serve.

From our kitchen to yours…Cucina Felice!


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Michele at Chef's
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