Ingredients

1. 1/2 pound navy beans, soaked overnight and drained
2. 3 large garlic cloves, 1 minced
3. 2 thyme sprigs
4. 1 bay leaf
5. 3 tablespoons extra-virgin olive oil
6. 1 teaspoon fresh lemon juice
7. Table salt and freshly ground pepper
8. 1 European cucumber, very thinly sliced crosswise
9. 2 tablespoons white wine vinegar
10. 1 teaspoon sugar
11. 1 teaspoon kosher salt
12. 3/4 teaspoon crushed red pepper
13. 40 1/2-inch-thick baguette slices, toasted

Directions

1. Put the beans in a medium saucepan and add enough water to cover by 2 inches. Add the 2 whole garlic cloves, thyme sprigs and bay leaf and bring to a simmer over moderate heat. Cover partially and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.
2. Discard the thyme sprigs and bay leaf. Transfer the beans, garlic and cooking liquid to a food processor and puree. Press the puree through a coarse strainer into a bowl. Stir in the olive oil and lemon juice and season with table salt and pepper.
3. Spread the cucumber slices in a large glass baking dish. In a bowl, combine the minced garlic with the vinegar, sugar, kosher salt and crushed red pepper; stir to dissolve the sugar and salt. Pour the dressing over the cucumber and toss. Refrigerate for 1 to 2 hours, tossing occasionally.
4. Just before serving, spread each slice of toast with white bean puree and top with cucumber slices. Arrange the crostini on a platter and serve.

Notes

One Serving: Calories 112 kcal, Total Fat 1.9 gm, Saturated Fat 0.3 gm