HERBED BEAN SPREAD WITH BAGUETTE TOASTS

Herbed Bean Spread with Baguette Toasts image

Yield Makes about 3 1/2 cups spread and about 75 toasts

Number Of Ingredients 12

For toasts
1 baguette (about 22 inches)
1/2 stick (1/4 cup) unsalted butter
For spread
two 19-ounce cans white beans such as cannellini
1 cup packed fresh flat-leafed parsley leaves
2 large garlic cloves
1 teaspoon salt
2 teaspoons minced fresh thyme leaves
2 teaspoons drained capers
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil

Steps:

Make toasts:
Preheat oven to 375°F.
Cut baguette crosswise into 1/4-inch-thick slices. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. (Toasts may be made 2 days ahead and kept in an airtight container.)
Make spread:
Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper. (Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.)