Instructions: 1. MAKE GARLIC PASTE - Combine garlic and olive oil in a 12-inch skillet

(nonstick). Stir occassionally over medium-low heat until garlic is golden brown and soft when pressed, about 15 minutes. As cloves brown, transfer pan with a slotted spoon. Discard all but 1 tablespoon of the cooking oil.

Return garlic to pan and mash with a fork or potato masher.

2. SALSA and MASHED BEANS - In a bowl, mix red and yellow tomatoes, red and green onions, chili, cilantro, and lime juice. Drain beans, but about a quarter of them on a rimmed plate or shallow bowl. Drain liquid from tomato
salsa mixture onto the plate. Mash the beans on the plate to a smooth paste,
then stir in remaining whole beans.

3. Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat until bread is lightly toasted, about 1 minute. Spread halves equally with garlic paste. Return to broiler about 10 seconds to warm slightly. Cut bread
into 8 equal pieces and put 1 or 2 pieces on each plate. Mound bean mixture
on bread, then top with the tomato salsa. Salt and pepper as wanted.

Serve from 4 to 8. Maura Devlin, "Food and Entertaining"

Pats Notes: I used 1/3 cup garlic spread (Price Club), warmed first in the micro at 70% 2 minutes; stirring in the oil after 1 minute. No yellow tomatoes so used yellow bell pepper pieces.

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