4 slices sourdough bread, cut on diagonal
olive oil spray
1 garlic clove, halved
1 14-oz can white beans, rinsed and drained
Juice from half a lemon
2 tsp olive oil
freshly ground black pepper
2 Tblsp chopped kalamata olives
4 thyme sprigs, to garnish

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)