Bruschetta with Arugula, Red Onions, and Rosemary-White Bean Spread | America's Test Kitchen

Ingredients

• 1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic peeled
• 1 can (15 ounces) cannellini beans , rinsed and drained
• 1 tablespoon lemon juice from 1 lemon
• 1 small clove garlic , crushed
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chopped fresh rosemary
• 1 tablespoon balsamic vinegar
• 1/4 medium red onion , thinly sliced (about 1/4 cup)
• 2 ounces arugula (1 small bunch), washed, dried, and cut into 1/2-inch strips (about 4 cups)