- 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)
- 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.