White Bean Arugula Toast


White Bean Argula Toast with Medium Olive Oil, Sicilian Lemon Balsamic, White Truffle Oil, and Garlic Medley Sea Salt

Dish Type:

Appetizer, Nut Free, Vegetarian


All Year

Prep Time:

1 hour




  • 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

Products used: , Garlic Medley Sea Salt , Sicilian Lemon Balsamic Vinegar , White Truffle Oil


  • 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.