Bruschetta with Braised Cannellini Beans, Arugula & Pecorino

When I make a big batch of the Braised Cannellini Beans, which is another recipe in this collection, I like to have a few different ways of using them. This dish is a perfect way to extend and re-use the braised beans since they keep for a week in the fridge.

Arugula counters the richness fo the braised Cannellini beans in this straightforward, yet warm and satisfying bruschetta. This dish is ideal for serving in the fall and winter months.

It's ideal as an antipasto, of course, but also perfect as a light vegetarian lunch, or for brunch with some poached eggs.

Serves 6 as an appetizer or light lunch.