Navy Bean Bruschetta - Canyon Bakehouse

Navy Bean Bruschetta

Toast featuring fresh herbs, zesty red onion, and spicy arugula tossed with vinaigrette and navy beans.


  • 1 Can Navy Beans (15 oz.)


  • 1 Tbsp. Olive Oil


  • 2 tsp. White Wine Vinegar


  • ½ tsp. Sea Salt


  • 1/8 tsp. Black Pepper


  • 1 tsp. Fresh Thyme


  • 2 Tbsp. Fresh Parsley, chopped


  • 2 Tbsp. Red Onion, minced


  • 2 C. Arugula


  • 8 Slices Canyon Bakehouse 7-grain Bread, toasted


  1. In a mixing bowl, whisk together the olive oil, vinegar, salt and pepper. Add the navy beans, thyme, parsley and red onion. Toss to coat.
  2. Layer a pinch of arugula and a large spoonful of the navy bean mixture onto each slice of toast.

We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask your consent to set the cookies. Learn more.