Fig and white bean crostini

Slice the baguette. Toast the slices in a frying pan over medium heat a few minutes, optionally with a little oil; turn and toast the other side a couple of minutes.

Cool on a cooling rack, not a plate, so they do not condense and go soggy.

Rinse and drain the beans and put them in the food processor with the olive oil, lemon juice, maple syrup, a good pinch of salt and pepper to taste.

Blend about one minute.

Halve the figs. Line the toasts up on a serving board; the bean spread keeps refrigerated one to two weeks.

Spread bean spread on each toast, top with fig halves, sprinkle with fresh thyme and drizzle with balsamic glaze.