White Bean Arugula Crostini

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

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

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.