Red, White, and Blue Bruschetta

Ingredients

• 1 (15 ounce) can great northern beans, drained (reserve liquid)
• 1/4 cup chopped fresh thyme
• 2 ounces crumbled Gorgonzola cheese
• 4 sun-dried tomatoes, drained and minced
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 multigrain baguette, cut into 3/4-inch thick slices on the bias
• 1 clove garlic, halved
• 1 (4 ounce) log goat cheese, softened
• 12 leaves fresh basil, or as needed

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Heat great northern beans with about 1/4 cup of liquid in a saucepan over low heat; stir in thyme, Gorgonzola cheese, sun-dried tomatoes, black pepper, and 1 clove minced garlic. Heat gently to melt Gorgonzola; keep bean mixture warm.

Arrange slices of baguette on a baking sheet and toast under the broiler, about 1 minute; watch carefully. Remove bread slices and rub each slice with a garlic clove half. Spread each slice with goat cheese and top with a basil leaf. Spoon bean mixture onto the appetizer and serve warm.