Sardine and Bean Bruschetta

• 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)

1. Mash beans and half of sardines with a fork.
2. Stir in lemon juice, 1 tablespoon oil, garlic, and salt and pepper to taste.
3. Toast bread and brush with remaining 2 tablespoons oil.
4. Top toasts with arugula, bean mixture, and remaining sardines.

cannellini beans, sardines in oil, lemon juice, extravirgin olive oil, garlic, countrystyle, arugula

Taken from www.epicurious.com/recipes/food/views/sardine-and-bean-bruschetta-106256 (may not work)