Add the cannellini beans, artichoke hearts, garlic, lemon juice and 1 tbsp olive oil to a food processor. Season with salt and pepper. Pulse 8-10 times or until a chunky consistency is formed.
In a small bowl, toss the arugula and basil with the remaining olive oil, balsamic and a pinch of salt.
Spread each toast with the cannellini bean mixture, top with the arugula and basil salad and finish with salmon.
Suite 100 - 3600 Lysander Lane Richmond, BC, Canada V7B 1C3
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Definitely trying this one for family day
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Thanks for submitting your comment!Heather