Bruschetta with Arugula, Red Onions, and Rosemary-White Bean Spread
Why This Recipe Works
We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.