Tuscan Bean Crostini

1. Heat the oil in a small skillet over medium heat. Add the onion and garlic and sauté until soft, stirring occasionally, about 5 minutes.
2. Meanwhile, place the cannellini beans in a bowl and mash with a potato masher or fork. Remove the saucepan of onion and garlic from the heat and stir in the mashed beans, crème fraîche, and thyme. Season with salt and pepper and mix well; keep warm.
3. Preheat the broiler to high. Cut the crusty ends off the baguette and discard. Cut the loaf into 22 equal slices, each about 3/4 inch thick. Broil the baguette slices about 4 inches from the heat, turning once, until toasted. (The toasts can be left to cool and then kept in an airtight tin. When ready to serve, top with the bean mixture, cooled to room temperature, and the tomato slices and arugula or herbs.)
4. Thickly spread some bean mixture over each slice of toast. Top Tuscan bean crostini with a tomato slice and arugula or fresh herb sprigs.

• Instead of cannellini beans, use other canned legumes, such as flageolet or fava beans, or chickpeas.
• Top the bean mixture with broiled zucchini slices, lightly cooked white mushrooms, or halved cherry tomatoes.
• Herbs such as fresh basil, oregano, sage or parsley can be used instead of the thyme.
• Use different types of bread, such as ciabatta, Pugliese, or wholewheat.
• Make Tuna Crostini. Drain and flake 2 cans (about 400 g) water-packed tuna. Mix with 1 1/2 tablespoons each mayonnaise and plain low-fat yogurt, 2 tablespoons snipped fresh chives, and fresh-ground black pepper to taste. Spread each slice of toast with 1/2 teaspoon tomato relish, top with the tuna mixture, and garnish with tiny watercress sprigs or arugula leaves.

• Cannellini beans belong to the same family as the haricot bean and have a similar floury texture when they are cooked. Although an excellent source of dietary fiber, beans can produce side effects such as bloating and wind. These can be minimized by thoroughly rinsing canned beans before use.
• Crème fraîche is a cream that has been allowed to mature and ferment so it thickens slightly and develops a tangy taste, similar to sour cream. Because of crème fraîche’s rich texture, only a little is needed to give a creamy finish.

PER CROSTINI
cals 62
protein 2 g
fat 2 g (of which saturated fat 1 g)
carbohydrate 9 g (of which sugars 1 g)
fibre 2.3 g