Courtesy of:
Catherine Woodworth, HighCountryHG.com

White Bean Bruschetta
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INGREDIENTS

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
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INSTRUCTIONS

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.