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Bruschetta With White Bean Spread

From Cook's Illustrated Magazine

Bread:

• 1 loaf country bread cut into appetizer-size 1/2 inch slices
• 3 Tbsp. olive oil
• 1 large clove garlic, peeled

Arrange bread in one layer on large cookie sheet. Toast bread about 4 inches under broiler element until light golden brown, 3-4 minutes per side. Brush both sides with olive oil and rub with peeled garlic. Arrange on serving tray.

Spread:

• 1 19-oz. can cannellini beans, drained
• 2 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. water
• 1 small clove garlic, pressed
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 tsp. minced fresh rosemary

Process 2/3 of beans, oil, water, lemon juice, garlic, salt and pepper about 10 seconds, until smooth. Add remaining beans and rosemary; pulse just until incorporated, about five 1-second pulses.

Topping:

• 1 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 medium red onion, thinly sliced
• 2 oz. fresh baby arugula, shredded

Whisk together oil, vinegar, salt and pepper. Add onion and arugula and toss gently.

Divide bean spread evenly among bread slices. Top each slice with a forkful of arugula/onion mixture. Serve immediately.