White Bean and Arugula Crostini
Like bruschetta, these rustic “little toasts” are a popular antipasto. You can use canned beans, but if you can find jars of imported Italian cannellini beans, they will deliver a more authentic flavor. Best of all, of course, is home-cooked beans, so if you prepare a pot of white beans as a side dish, cook extra beans and use about 2 cups to make these crostini the next day. Chopped fresh flat-leaf parsley or diced oil-packed sun-dried tomatoes can be used in place of the arugula.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. extra-virgin olive oil, plus more for brushing and drizzling
- 2 Tbs. finely chopped yellow onion
- 2 Tbs. finely chopped carrot
- 2 Tbs. finely chopped celery
- 1 can (15 oz.) cannellini beans, drained and rinsed
- Sea salt and freshly ground pepper, to taste
- 1 baguette
- 2 cups baby arugula leaves