2 teaspoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 can (15 ounces) cannellini beans, drained and rinsed
2 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh thyme
1 thin baguette
3 plum tomatoes, thinly sliced
Salt and pepper
Sprigs of fresh herbs for garnish
Directions:
1 Heat the oil in a small skillet, add the onion and garlic, and cook gently until softened, stirring occasionally, about 10 minutes.
2 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.
3 Preheat the broiler to high. Cut the crusty ends off the baguette and discard, then cut the loaf into 22 equal slices, 1/2-inch thick. Toast the bread slices on both sides under the broiler. (Toasts can be left to cool and then kept in an airtight container; when ready to serve, top with the bean mixture, cooled to room temperature, and garnish.)
4 Thickly spread some bean mixture over each slice of toast, top with a tomato slice, and garnish with fresh herb sprigs.
Per serving (one crostini): 45 cal, 1 g fat (0 g sat), 8 g carbs, 2 g protein, 1 g fiber, 0 mg chol, 66 mg sodium
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