Here’s an appetizing snack to be enjoyed hot or cold’toasted slices of baguette topped with a creamy white-bean puree flavored with garlic and thyme, and finished with tomato slices and arugula leaves. These Tuscan bean crostini are ideal to serve with pre-dinner drinks.
Heat the oil in a small skillet, add the onion and garlic, and cook gently until softened, stirring occasionally, about 10 minutes.
Meanwhile, place the cannellini beans in a bowl and mash with a potato masher or fork. Remove the pan of onion and garlic from the heat and stir in the mashed beans, yogurt and thyme. Season lightly with salt and pepper and mix well. Keep warm while preparing the toasts.
Preheat the broiler to high. Cut the crusty ends off the baguette and discard, then cut the loaf into 22 equal slices, 1⁄2 in. (1 cm) thick. Toast the bread slices on both sides under the broiler. (The toasts can be left to cool and then kept in an airtight container until ready to serve with the bean mixture, also cooled to room temperature.)
To serve, spread some bean mixture over each slice of toast, top with a tomato slice and garnish with fresh herb sprigs.
Each serving (one toast) provides: calories 61, calories from fat 9, fat 1 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 11 g, fibre 2 g, sugars 0 g, protein 2.5 g. Choices per serving: Carbohydrate 1⁄2