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!)

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

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!

Hooked on trying out every available flavor of olive oil and balsamic? Then our Olive Oil & Balsamic Club is perfect for you! Every month we’ll deliver a new variety of premium, extra-virgin olive oil and balsamic vinegar from our boutique of over 90 flavors!


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Michele at Chef's
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