Crostini with Bean Cream and Arugula

Ingredients

• 1 radicchio
• Salt
• pepper (ground)
• olive oil
• 400 g kidney beans (canned)
• 1 Garlic clove
• 1 tbsp thyme
• Lemon juice
• 4 bread slices (any kind)
• 200 g goat cheese (roll)
• 2 tbsp liquid honey
• 1 bundle arugula
• 3 tbsp chopped roasted walnuts
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 250°C with upper and lower heat.

2. 2.

   Rinse the radicchio, pat dry, cut into thin strips, place on a parchment-lined baking sheet, season with salt and pepper, drizzle with olive oil, and roast lightly in the preheated oven. Turn once during roasting.

3. 3.

   Rinse the beans under a sieve, drain, peel the garlic, and blend the beans, thyme, and 3-4 tbsp olive oil until smooth. Season with salt, pepper, and a splash of lemon juice.

4. 4.

   Toast the bread slices, spread the bean puree on them, top with radicchio strips and two slices of goat cheese. Drizzle with honey and briefly bake in the oven until golden brown caramelized.

5. 5.

   Rinse the arugula, clean, and pat dry. Sprinkle over the cheese, scatter walnuts, drizzle with balsamic vinegar, and serve.