Name: White Bean Arugula Toasts
Ingredients: 1 Baguette cut into sliced on the bias; 1 can White beans drained and rinsed; 1 clove Garlic (minced); 1 bunch Arugula (washed and dried); Salt and Pepper (to taste); 2 oz. Parmesan Cheese (shaved); 2 tbsp Dash of Thyme Sicilian Lemon White Balsamic Condimento; ¼ cup Dash of Thyme Butter Infused Extra Virgin Olive Oil; 3 tbsp Dash of Thyme White Truffle Gourmet Oil

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White Bean Arugula Toasts

Course: Appetizer

Ingredients

1 Baguette cut into sliced on the bias
1 can White beans drained and rinsed
1 clove Garlic minced
1 bunch Arugula washed and dried
Salt and Pepper to taste
2 oz. Parmesan Cheese shaved
2 tbsp Dash of Thyme Sicilian Lemon White Balsamic Condimento
¼ cup Dash of Thyme Butter Infused Extra Virgin Olive Oil
3 tbsp Dash of Thyme White Truffle Gourmet Oil

Instructions

Preheat the oven to 400 degrees. Brush baguette slices with the Butter Extra Virgin Olive Oil. Place on sheet pan in oven cook until slightly browned.
Place garlic and white beans in the bowl of a food processor, pulse into a coarse paste. Add half the Sicilian Lemon White Balsamic Vinegar and continue to process by pulsing. Add olive oil until a smooth thick paste forms.
Add salt & pepper to taste. It should be the consistency of hummus. When bread is done, place on a platter, cool slightly, and spread white bean paste on the slices. Place arugula in a bowl; add remaining lemon vinegar, truffle olive oil, salt & pepper.
Toss lightly and top each bread slice with a small mound of arugula. With a vegetable peeler or micro plane grater, shave the parmesan cheese over the arugula and serve.