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White Bean Argula Toast with Medium Olive Oil, Sicilian Lemon Balsamic, White Truffle Oil, and Garlic Medley Sea Salt
Products used: Garlic Medley Sea Salt, Sicilian Lemon Balsamic Vinegar, White Truffle Oil
1 Baguette, cut in half
¼ cup SOOC Medium Varietal Extra Virgin Olive Oil (+ extra for bread)
1 clove Garlic, minced
1 can White Cannellini Beans, rinsed and drained
2 Tbsp SOOC Sicilian Lemon White Balsamic, divided
½ tsp SOOC Garlic Medley Sea Salt
¼ tsp fresh ground Pepper
1 container Arugula
3 Tbsp SOOC White Truffle Oil
2 oz Parmigiano Reggiano Cheese, shaved
Preheat the oven to 400℉. Brush baguette slices with Extra Virgin Olive Oil. Place on cookie sheet in oven. Bake until slightly browned. Remove from oven.
In a food processor, combine garlic, white beans, 1 Tbsp Sicilian Lemon Balsamic, Extra Virgin Olive Oil, Garlic Medley Sea Salt, and pepper. Process until it is creamy and well blended.
Place toasted slices on platter and spread bean paste onto slices. Toss arugula with remaining 1 Tbsp Sicilian Lemon Balsamic and White Truffle Oil. Place a fork full on top of each slice. Add shavings of cheese and serve.
