1 Breadsmith Baguette
1/2 stick unsalted butter
2 (19 ounce) cans of white beans (such as cannellini)
1 cup packed fresh flat-leafed parsley leaves
2 large garlic cloves
2 teaspoons minced fresh thyme leaves
2 teaspoons drained capers
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
freshly ground black pepper
Make toasts: Preheat oven to 375 degrees. 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 two large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes.
Toasts may be made two days ahead and kept in an airtight container.
Make spread: Drain beans in a colander. Gently rinse beans and drain well.
In a food processor, blend together all spread ingredients except for the oil until smooth.
With motor running, add the oil in a slow stream, blending until incorporated.
Season the spread with salt and pepper.
Spread may be made one day ahead and chilled, covered.
Bring spread to room temperature before serving.