By Cathy Woodworth
- 1 15 ounce cans canellini(white kidney beans), rinsed & drained
- 8 tablespoons extra-virgin olive oil, divided
- 5 teaspoons fresh lemon juice
- 4 garlic cloves, divided
- 1 teaspoon minced fresh thyme
- 1 tablespoon balsamic vinegar
- ½ cup paper thin slices red onion
- 1 sourdough baguette, cut crosswise into 1/3 inch slices
- 1 cup slightly packed baby arugula
- Blend beans, 3 tablespoons oil, lemon juice, 1 garlic clove, and thyme in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, Bring to room temperature before using.
- Whisk vinegar and 1 tablespoon oil in bowl. Season dressing with salt and pepper. Mix in onion. Let stand at least 1 hour and up to 3 hours. Preheat oven to 350 degrees. Place 4 tablespoons oil in small bowl. Using garlic press, press 3 garlic cloves into oil. Whisk to blend. Arrange bread slice on rimmed baking sheet; brush with garlic oil. Bake until bottoms begin to crisp, about 10 minutes. Cool on sheet at least 15 minutes and up to 3 hours.
- Mix arugula into onion and dressing. Spread bean mixture on each bread slice. Top with arugula and onion.