White Bean and Rosemary Bruschetta

Ingredients

• 1 loaf wheat bread
• 2 cups beans
• 2 tablespoons rosemary
• 2 cloves garlic
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup cherry tomatoes
• 1 cup arugula

Instructions

1. 1Rinse and drain white beans.
2. 2Toast the whole grain baguette slices in a preheated oven at 200°C (392°F) for 5-7 minutes until golden and crispy.
3. 3Finely chop the fresh rosemary and garlic.
4. 4In a bowl, mash the white beans with a fork or potato masher until smooth with some chunks.
5. 5Mix in the chopped rosemary, minced garlic, lemon juice, extra virgin olive oil, salt, and black pepper into the mashed beans.
6. 6Halve the cherry tomatoes and thinly slice the arugula.
7. 7Spread the white bean mixture generously on each toasted baguette slice.
8. 8Top with sliced cherry tomatoes and arugula.
9. 9Drizzle a little extra virgin olive oil over the top if desired.
10. 10Serve immediately to enjoy the contrast of warm toasted bread with the cool, creamy bean spread.