Ingredients

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

　　

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

　　

Make toasts:

Step 1

Preheat oven to 375°F.

　　

Step 2

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:

Step 3

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.)