Arrange 8 1/4 in thick baguette slices on a baking sheet; brush with 2 t extra-virgin olive oil. Bake at 475 for 4 min or until golden. Saute 1/2 t minced garlic in 2 t EVOO for 30 seconds or until fragrant. Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 t salt, and 1/8 t black pepper; mash with a fork. Add 1 T warm water and 1/2 t fresh lemon juice. Spread 1 t on each baguette slice; sprinkle evenly with 1 t fresh thyme leaves.
from Cooking Light.
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