Name: Sardine and Bean Bruschetta
Cook time: 15 minutes
Total time: 5 minutes
Yield: Makes 4 first-course servings
Ingredients: 1 (16- to 19-ounces) can cannellini beans, rinsed and drained; 1 (3 3/4- to 4 3/8-ounces) can sardines in oil, drained; 1 1/2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 4 (1/2-inch-thick) slices country-style bread; 2 oz arugula or watercress (5 cups)

Recipe information

Total Time
5 minutes
Yield
Makes 4 first-course servings

Ingredients

1 (16- to 19-ounces) can cannellini beans, rinsed and drained

1 (3 3/4- to 4 3/8-ounces) can sardines in oil, drained

1 1/2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

4 (1/2-inch-thick) slices country-style bread

2 oz arugula or watercress (5 cups)

Preparation

Step 1
Mash beans and half of sardines with a fork. Stir in lemon juice, 1 tablespoon oil, garlic, and salt and pepper to taste.
Step 2
Toast bread and brush with remaining 2 tablespoons oil. Top toasts with arugula, bean mixture, and remaining sardines.

Recipe notes

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