1. Spray sourdough slices on both sides with olive oil and toast under a broiler until light golden brown. Rub cut galic cloves over toast slices.
2. Put beans, lemon juice and oil in food processor bowl, season with pepper and blend to a smooth paste, adding more lemon juice for a creamier texture, if desired. Spread bean mixture over the bruschetta, top with olives and garnish with a thyme sprig.
From Abigail (0riginally from Alternative Medicine Magizine)