White Bean & Arugula Crostini

by Marsie

This past Saturday was a wonderfully packed day! The day started with seeing my parents and grandma as we headed off to the University of Michigan versus Purdue game (36-14); then I headed off with a few friends to visit the recently married Peter and Heidi to celebrate Heidi’s birthday in an autumn themed party.

The distance of time and location does not affect all relationships; after a little updating about each other’s lives, we all enjoy each other’s company, eat great food, become further enamored by technology, and play Nertz.

The food suited an array of palates: including adorable acorn-shaped Hershey kiss/cookies, shrimp cocktail, white bean & arugula crostini, spaghetti squash,BBQ pulled pork, and apple-cinnamon cake with caramel ice cream.

I contributed the white bean & arugula crostini, a new recipe venture for me as I try to expand my cooking skills further. The recipe is posted below and is from in my Williams-Sonoma – The World Kitchen cookbook. The crostini is an Italian antipasto. The arugula’s peppery/mustard flavor balances with the mild-creaminess of the cannellini beans. This simple recipe will be a definite repeat.

White Bean and Arugula Crostini


  • 3 Tbs. extra-virgin olive oil, plus more for brushing and drizzling
  • 2 Tbs. finely chopped yellow onion
  • 2 Tbs. finely chopped carrot
  • 2 Tbs. finely chopped celery
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • Sea salt and freshly ground pepper, to taste
  • 1 baguette
  • 2 cups baby arugula leaves


Preheat an oven to 375°F.

In a fry pan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté until the onion is golden and the carrots and celery have softened, 3 to 4 minutes. Add the beans, season with salt and pepper, and stir well to combine. Remove from the heat and let cool to room temperature.

Meanwhile, cut the baguette on the diagonal into 18 slices each 1/2 inch thick. (You may not need the whole loaf.) Arrange the bread slices on a rimmed baking sheet and brush the tops lightly with olive oil. Bake until golden, about 5 minutes. Remove from the oven.

Arrange the toasts on a serving platter or divide among individual plates. Spoon the beans on the toasts, dividing them evenly. Drizzle generously with olive oil, then top with the arugula. Serve at once.

Photo courtesy of www.williams-sonoma.com.