Pile these open-faced sandwiches as high as you like with your favorite fillings, or serve as is for a tangy appetizer. This spread makes the perfect picnic take along—it goes well with crackers and dairy-free cheese, or on sublime sandwiches.
What you need:
1/4 cup olive oil
2 garlic cloves, chopped
4 sprigs fresh rosemary, finely chopped
2 cups of cannellini (white) beans, cooked or canned
Salt and pepper to taste
1 loaf country bread, sliced
1 bunch arugula
2 tomatoes, diced
Extra olive oil for drizzling on bruschetta
What you do:
1. In a sauté pan over low heat, combine olive oil, garlic, and rosemary and cook for five minutes. Add beans and cook for approximately 10 minutes, adding bean liquid if mixture begins to dry out. Season with salt and pepper and mash with a fork to make a rough paste.
2. Grill sliced bread under broiler or on grill until slightly toasted. Remove and drizzle with olive oil. Spread bean purée on each slice, sprinkle with arugula and diced tomatoes, and drizzle with a touch more olive oil.
Photo by Hannah Kaminsky
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