Recipe: White Bean Bruschetta with Arugula and Red Onions

White Bean Bruschetta with Arugula and Red Onions
Source: Bon Appetit

2 (15-oz.) cans cannelloni (white kidney beans), rinsed, drained, divided
8 Tablespoons extra-virgin olive oil, divided
5 teaspoons fresh lemon juice
4 garlic cloves, divided
1 teaspoon minced fresh thyme
1 Tablespoon balsamic vinegar
1/2 cup paper-thin slices red onion
1 sourdough baguette, cut crosswise into thirty-two 1/3-inch-thick slices
1 cup (slightly packed) baby arugula

Blend 2 cups beans, 3 Tablespoons oil, lemon juice, 1 garlic clove and thyme in processor until almost smooth. Add remaining beans. Using on/off turns, blend until beans are barely chopped. Season with salt and pepper. ( Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

Whisk vinegar and 1 Tablespoon oil in bowl. Season dressing with salt and pepper. Mix in onion. Let stand at least 1 hour and up to 3 hours.

Preheat oven to 350 degrees F. Place 4 Tablespoons oil in small bowl. Using garlic press, press 3 garlic cloves into oil. Whisk to blend. Arrange bread slices on rimmed baking sheet; brush with garlic oil. Bake until bottoms begin to crisp, about 10 minutes. Cool on sheet at least 15 minutes and up to 3 hours.

Mix arugula into onion and dressing. Spread bean mixture on each bread slice. Top with arugula and onion.