his makes a great appetizer or accompaniment to a big bowl of soup. Arugula greens can be slightly bitter, so I combine them with spinach to ease some of the bite. Look for both items in the bulk organic lettuce bins in our produce department. The peas may roll around a bit on the bread, so you can smash them lightly while they're cooking to prevent this.

Ingredients:

• 1 loaf La Brea Bakery whole-grain bread
• - olive oil spray
• 1 tablespoon Napa Valley organic olive oil
• 3 Melissa's organic shallots, about 1/2 cup, finely diced
• 1 small portabella mushroom, finely diced
• 1/4 teaspoon sugar
• 1 clove Melissa's organic garlic, minced
• 1 cup Sun Vista great northern beans, rinsed and drained
• 1 cup Cascadian Farms organic frozen peas
• 3 ounces organic arugula, rinsed and drained
• 3 ounces organic baby spinach, rinsed and drained
• 1/8 teaspoon salt (optional)
• 1/8-1/4 teaspoon pepper
• 1/4 cup freshly grated reggiano-parmesan cheese

Instructions:


1. Preheat oven to 400°Faherenheit. Slice bread loaf into 15 half-inch thick slices. Discard ends. Arrange slices in a single layer on a baking sheet. Spray tops lightly with olive oil spray. Cook for about 15 minutes, until golden brown.
   

2. While the bread is toasting, heat olive oil in a large skillet over medium heat. Add shallots and mushroom and sprinkle with sugar. Cook to soften, about 4 minutes. Add garlic and cook 30 seconds. Stir in beans and peas and cook to heat, about 5 minutes. Add arugula and spinach and stir to wilt, about 4 minutes. Remove from heat and season with salt, if desired, pepper, and cheese.
   

3. Spoon mixture onto toasted crostini, lightly pressing it in with the back of a spoon. Serve warm.