Easy Italian Recipes

 MAKE 6 SERVINGS

3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

2 tablespoons finely chopped yellow onion

2 tablespoons finely chopped carrot

2 tablespoons finely chopped celery

1 can (15 oz/470 g) cannellini beans, rinsed and drained

Sea salt and freshly ground pepper

1 baguette

2 cups (2 oz/60 g) baby arugula (rocket) leaves

 Like bruschetta, these rustic "little toasts" are a popular antipasto. You can use canned beans, but if you can find jars of imported Italian cannellini beans, they will deliver a more authentic flavor. Best of all, of course, is home-cooked beans, so if you prepare a pot of white beans as a side dish, cook extra beans and use about 2 cups (14 oz/440 g) to make these crostini the next day. Chopped fresh flat-leaf (Italian) parsley or diced oil-packed sun-dried tomatoes can be used in piace of the arugula.

Position a rack in the middle of the oven and preheat to 375°F (190°C).
In a frying pan over medium heat, warm the 3 tablespoons olive oil. Add the onion, carrot, and celery and sauté unti! the onion is golden and the carrots and celery have softened, 3-4 minutes. Add the beans, season with salt and pepper, and stir well to combine. Remove from the heat and let cool to room temperature.
Meanwhile, cut the baguette on the diagonal into 18 slices each 1/2 inch (12 mm) thick. (You will not need the whole loaf.) Arrange the bread slices on a rimmed baking sheet and brush the tops lightly with olive oil. Bake until golden, about 5 minutes. Remove from the oven.
Arrange the toasts on a serving platter or divide among individuai plates. Spoon the beans on the toasts, dividing them evenly. Drizzle generously with olive oil, then top with the arugula. Serve at once.

Buon appetito!