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Toss about 20 cherry tomatoes, halved lengthwise, in a little olive oil. Arrange on a shallow baking pan and broil until just soft, 4 to 5 minutes. Blend one 14.5-ounce can rinsed white beans, 1 clove garlic, 1 teaspoon fresh thyme, and 1/4 cup olive oil in a food processor until just smooth; add salt and pepper to taste. Spread on bruschetta and top with tomato and a thyme sprig.