White Bean-Artichoke Spread with Bruschetta

White Bean-Artichoke Spread with Bruschetta

Added October 10, 2014|Category: Main Courses

Ingredients

  • 1 box frozen artichoke hearts
  • 2 tbsp Mia’s Kitchen Extra Virgin Olive Oil
  • 1 tbsp chopped shallots
  • 1 tbsp chopped thyme
  • 1 1/2 cups cooked white beans, cannellini, or navy beans
  • 2 oz goat cheese
  • 1 head garlic, separated into cloves and peeled
  • 1 lemon, juiced
  • Mia’s Kitchen Balsamic Reduction
  • 4 slices sour dough bread
  • 2 tbsp Mia’s Kitchen Extra Virgin Olive Oil
  • Arugula leaves

Directions

  1. Preheat grill to medium heat.
  2. Sauté artichoke hearts in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
  3. Grill 4 slices of sourdough bread rubbed with olive oil, turning frequently to get good grill marks.
  4. To serve, place bread slices on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.