ingredients
1 (16- to 19-ounces) can cannellini beans, rinsed and drained
1 (3 3/4- to 4 3/8-ounces) can sardines in oil, drained
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
4 (1/2-inch-thick) slices country-style bread
2 oz arugula or watercress (5 cups)
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preparation
Mash beans and half of sardines with a fork. Stir in lemon juice, 1 tablespoon oil, garlic, and salt and pepper to taste.
Toast bread and brush with remaining 2 tablespoons oil. Top toasts with arugula, bean mixture, and remaining sardines.
Read More http://www.epicurious.com:80/recipes/food/views/Sardine-and-Bean-Bruschetta-106256#ixzz1n4RYFPfG
