Red, White, And Blue Bruschetta

• 1 (15 ounce) can great northern beans, drained (reserve liquid)
• 1/4 cup chopped fresh thyme
• 2 ounces crumbled Gorgonzola cheese
• 4 sun-dried tomatoes, drained and minced
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 multigrain baguette, cut into 3/4-inch thick slices on the bias
• 1 clove garlic, halved
• 1 (4 ounce) log goat cheese, softened
• 12 leaves fresh basil, or as needed

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Heat great northern beans with about 1/4 cup of liquid in a saucepan over low heat; stir in thyme, Gorgonzola cheese, sun-dried tomatoes, black pepper, and 1 clove minced garlic. Heat gently to melt Gorgonzola; keep bean mixture warm.
3. Arrange slices of baguette on a baking sheet and toast under the broiler, about 1 minute; watch carefully. Remove bread slices and rub each slice with a garlic clove half. Spread each slice with goat cheese and top with a basil leaf. Spoon bean mixture onto the appetizer and serve warm.

great northern beans, thyme, gorgonzola cheese, tomatoes, ground black pepper, clove garlic, baguette, clove garlic, goat cheese, basil

Taken from www.allrecipes.com/recipe/222717/red-white-and-blue-bruschetta/ (may not work)