Ingredients

• 1 baguette (about 22 inches)
• 1/2 stick unsalted butter
• Salt, to taste
• 2 (19-ounce) cans white beans such as cannellini
• 1 cup packed fresh flat-leafed parsley leaves
• 2 large garlic cloves
• 1 teaspoon salt
• 2 teaspoons minced fresh thyme leaves
• 2 teaspoons drained capers
• 3 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• 1/4 pound proscutto (optional), for garnish

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Instructions

1. 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 1 side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. Toast may be made 2 days ahead and kept in an airtight container.
2. SPREAD: Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow steady stream, blending until incorporated, and season spread with salt and pepper. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving. Makes about 3 1/2 cups spread and 75 toast.