Herbed Bean Spread with Baguette Toasts

• 1 baguette (about 22 inches)
• 1/2 stick (1/4 cup) unsalted butter
• 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

1. Preheat oven to 375F.
2. Cut baguette crosswise into 1/4-inch-thick slices.
3. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice.
4. 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.
5. (Toasts may be made 2 days ahead and kept in an airtight container.)
6. Drain beans in a colander.
7. Gently rinse beans and drain well.
8. Mince parsley.
9. In a food processor blend together all spread ingredients except oil until smooth.
10. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper.
11. (Spread may be made 1 day ahead and chilled, covered.
12. Bring spread to room temperature before serving.)

baguette, butter, white beans, flatleafed parsley, garlic, salt, thyme, capers, lemon juice, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/herbed-bean-spread-with-baguette-toasts-14635 (may not work)