Saturday, January 7, 2012

White Bean & Arugula w/ Crostini

One of my favorite restaurants in Richmond is Edo Squid. I attempted this recipe from New Best Recipe that tastes very similar to Edo's Spaghetti w/ Marinara. Now, I've attempted to make Edo's White Bean & Arugula w/ Crostini. It's one of my favorite appetizers at their restaurant. And, now you can make this in your own home. I feel like this comes really close to their version, and it was super easy to make. And, if you've never had Edo's white bean & arugula...go now. They also offer white bean & arugula with squid if you like that sort of thing. Enjoy!

Ingredients for dressing (from Weekday Vegetarian):
3 tbsp lemon juice
1 tbsp fresh chopped dill (I used about a tsp of fresh italian parsely)
1/3 cup olive oil
1 garlic clove, minced
coarse sea salt
cracked black pepper

Remaining Ingredients:
French baguette
Cannelini beans; drained and rinsed

Grab a small bowl; add in the lemon juice, fresh herb, minced clove, sea salt, and pepper; whisk
in olive oil until the dressing emulsifies. I did add a dash of white wine vinegar. Set aside.

Take your french baguette, and thinly slice about 8 pieces (or more). Take a garlic clove and rub on each crostini. Sprinkle some olive oil over each crostini. Place on a cookie sheet and bake in your oven at 350 degrees for about 5 minutes until a golden color. I ended up turning on the broiler (to speed up the process) and broiled for about 40 seconds. Remove from oven.

Take a medium-sized bowl; throw in the arugula and the white beans. Pour the lemon vinaigrette mixture over the arugula and beans and mix together. Sprinkle some additional sea salt and cracked black pepper over the salad if you so desire. To eat; place some of the white bean and arugula onto a crostini and enjoy!!!

(click here for printable recipe)

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