1 can (15 ounce) cannellini (white) beans, drained and rinsed
2 teaspoons fresh lemon juice
1 teaspoon chopped garlic
1/2 cup coarsely chopped walnuts, toasted
2 tablespoons white truffle oil (or more to taste)
Chopped flat leaf parsley, for garnish
Preheat oven to 425 degrees.
Cut bread slices into 1- to 2-inch pieces and brush with olive oil, using around 3 tablespoons. Place bread pieces, oiled side down, on a baking sheet. Bake 5 to 7 minutes or until toasted and light golden brown. Remove from oven, turn pieces over (oiled side up now) and set aside – leave on baking sheet.
In a food processor, mix together the beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with salt and pepper.
Spread purée on toast pieces and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley. Move from baking sheet to a pretty platter and serve.
Make ahead: Bean purée can be made up to 1 day ahead, covered and stored in the refrigerator. Bring to room temperature before using. Bread can be toasted earlier in the day and stored in a Ziploc baggie, at room temperature.