My fabulous mother-in-law recently had a milestone birthday and we threw her a party with appetizers and desserts!  This white bean baguette was one of the appetizers that I made and it is really really flavorful and delicious!  A really close family friend, Nancy Fike introduced this recipe to me and I will be forever indebted!  Not only are the flavors incredible, but the colors are striking!  The white, green and purple together make a beautiful display while being very easy to put together!  Hope you will try and enjoy!

White Bean and Arugula Baguettes

  • 2 15 oz cans of Cannelloni Beans (White Kidney Beans)
  • 1/2 Cup Olive Oil
  • 5 Tsp Lemon Juice
  • 4 Garlic Cloves
  • 1/4 tsp paprika
  • 1 tsp Fresh minced Thyme
  • salt and pepper to taste
  • 2 Tbls Balsamic Vinegar
  • 1/2 cup thinly thinly sliced red onion
  • 1 long baguette thinly sliced into 32 slices
  • 1 cup packed arugula or baby spinach
Start by mixing 2 cups of beans, 3 Tbls of Olive oil, the lemon juice, thyme, paprika and the one minced garlic clove all together in a food processor until smooth.
Slowly pulse the rest of the beans into the mixture to give your final product a slightly chunky texture.  Season to taste with Salt and pepper.  Put in a bowl and chill if you are not using right away.
I like to make this a day ahead if possible,  so that the flavors can meld together even more!  This “hummusy” mixture is so yummy you could serve it with veggies or chips anytime!  But to make this a fancier appetizer, top with the following goodness.
Mix the balsamic, 2 Tbls of Olive Oil and the thinly sliced red onions in a bowl and season with salt and pepper.
Add in the Arugula or Spinach right before serving and gently mix it together.
Mix four Tbls of Olive oil with the remaining 3 pressed and minced garlic cloves.
Brush the slices of bread and toast under the broiler in your oven until golden and toasted.  This is your first layer of flavor, and you are now ready to assemble!
First spread your bean mixture on each baguette.
Then place an arugula or spinach leaf on each baguette and top with a few of the marinated red onions!
Make sure you sample one or two for Quality control and to make sure you flavors are right!  It is a REALLY necessary and enjoyable step!  I hope you will enjoy these at your next party and let me know what you think!
Happy Baguetting!
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