Toasted Bread with Canned Sardines and White Bean Purée

In a deep glass bowl place the White Beans (1/2 can) , Salt (to taste) , Ground Black Pepper (to taste) , 1 Tbsp of Lemon (1) , Almond Butter (1 Tbsp) , and Extra-Virgin Olive Oil (1 Tbsp) . Using an immersion blender process until creamy.

Drain the excess oil from the Sardines in Extra-Virgin Olive Oil (2) , cut them in half, and remove the internal spine.

Toast the Bread (2 slices) .

Add some Arugula (1 handful) .

Lastly, top it off with the sardines, some more Ground Black Pepper (to taste) , and a few Pine Nuts (1 tsp) . Serve it right up!