Anne - here are two recipes for you.BRUSCHETTA WITH WHITE BEANS

a 15- to 16-ounce can white beans
2 garlic cloves
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
six 1/4-inch-thick slices rustic Italian bread
chopped fresh flat-leafed parsley or basil leaves

Preheat oven to 350°F.

Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.

Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley. BRUSCHETTA WITH WHITE BEANS AND CHEESE

2 cans cannellini (white kidney beans) or Great Northern beans
4 tablespoons olive oil
2 large garlic cloves, minced
1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
1 cup freshly grated Parmesan cheese (about 3 ounces)
4 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried
6 1/2-inch-thick slices from large crusty round loaf of white bread
3 garlic cloves, halved

Drain and rinse beans.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and sauté 30 seconds. Add 2 cups beans, both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup water (or stock or white wine). Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley (or basil).

Makes 6 appetizer servings