White Bean Arugula Crostini


Try a crostini bar as the appetizer course for your next family dinner or cocktail party. Here, we've topped bread with beans, sun-dried tomatoes, and arugula, and herbs for a savory bruschetta-inspired toast. Round out the spread with any of your favorite topping combinations!

White Bean Arugula Crostini
Photo: Andy Lyons
Total Time:
30 mins


  • 6 slices crusty country bread ( 10 to 15 ounces)

  • 2 tablespoon olive oil

  • 1 small red onion, chopped (1/2 cup)

  • 1 19 ounce can cannellini beans, rinsed and drained

  • 3 tablespoon chopped oil-packed dried tomatoes

  • 2 tablespoon red wine vinegar

  • 1 cup arugula

  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Lemon wedge


  1. In a large skillet cook bread slices in oil over medium-high heat, 2 minutes per side. Drain on paper towels.

  2. Add onion to hot oil in skillet; cook 4 minutes or until tender. Add beans, dried tomatoes, and vinegar; heat through.

  3. Transfer bean mixture to a bowl. Mash. leaving some beans whole. Stir in arugula, parsley, salt, and pepper. Spoon mixture over toasts. Squeeze lemon over toast just before serving. Makes 6 servings.

Nutrition Facts (per serving)

377 Calories
10g Fat
60g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 377
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Sodium 928mg 40%
Total Carbohydrate 60g 22%
Total Sugars 4g
Protein 15g
Vitamin C 8.3mg 42%
Calcium 131.3mg 10%
Iron 4.3mg 24%
Potassium 213mg 5%
Folate, total 149.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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