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Garlicky White Bean Crostini with Arugula and Pomegranate

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10 -12
Course: Appetizer

Ingredients
  

  • 1 baguette sliced into 20-24, 1/4 to 1/2" rounds
  • 2 Tbsp extra virgin olive oil plus more for brushing
  • salt and pepper
  • 2 Tbsp. Walnuts
  • 1/3 cup basil leaves packed
  • 1/2 tsp. grated lemon
  • 1 clove garlic
  • 1 15 oz. can great northern beans drained and rinsed
  • 2 cups arugula
  • 1/3 cup pomegranate arils

Method
 

  1. Preheat oven to 350 degrees.
  2. To make the crostini slice a baguette into 1/4" to 1/2” pieces. Brush the pieces with olive oil and sprinkle with salt and pepper. Bake for about 10 minutes, flipping the toasts halfway through. Remove from oven and set aside.
  3. Add the walnuts, basil, 2 tablespoons of olive oil, lemon zest, salt and garlic to a food processor. Pulse until a pesto forms, scraping down the sides periodically as needed.
  4. Place the beans in a large skillet. Add in the pesto and sauté over medium heat for about 3 minutes until the beans are coated and the pesto starts to sizzle.
  5. Add the arugula to the skillet and heat until the arugula starts to wilt, about 2 minutes.
  6. Divide the bean mixture evenly atop the prepared crostini.
  7. Top with the pomegranate arils.