White Bean Arugula Bruschetta

White Bean Arugula Bruschetta
Prep time: 
Total time: 
Yields: 10
  • 1 package Village Farms Sinfully Sweet Campari® tomatoes, cut into eighths
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • ½ c fresh mozzarella ciliegine "cherry size"
  • ½ c arugula
  • 4 cloves garlic, minced
  • 1 tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 fresh baguette
  • 1 tbsp. balsamic vinegar
  1. Pre-heat oven to 425°F.
  2. Toss Sinfully Sweet Campari tomatoes, cannellini beans, mozzarella, arugula, garlic, olive oil, salt and pepper in a medium sized mixing bowl. Refrigerate.
  3. While your bruschetta topping soaks in its flavor, toast your baguette. Slice bread into ½-inch thick slices (about 30) and spread over a baking sheet. Drizzle with olive oil and bake for 6 minutes.
  4. Remove bruschetta toasts from oven and spoon tomato mixture atop. Drizzle with balsamic vinegar and serve.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

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