Butter Bean Canape Appetizer

1 can (15.5 ounces) drained butter beans (large white beans)

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

3 tablespoons chopped onion

2 tablespoons chopped fresh parsley or chives

1 teaspoon chopped garlic

3 tablespoons extra-virgin olive oil

½ teaspoon each salt and freshly ground black pepper.

Mix ingredients together in a bowl. Cut twelve ⅓-inch-thick slices from a baguette. Mound the bean mixture on the bread slices. Serve.

Use large canned butter beans

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