Red, White, and Blue Bruschetta

1 (15 ounce) can great northern beans, drained (reserve liquid)

¼ cup chopped fresh thyme

2 ounces crumbled Gorgonzola cheese

4 sun-dried tomatoes, drained and minced

½ teaspoon ground black pepper

1 clove garlic, minced

1 multigrain baguette, cut into 3/4-inch thick slices on the bias

1 clove garlic, halved

1 (4 ounce) log goat cheese, softened

12 leaves fresh basil, or as needed

Preheat the oven s broiler and set the oven rack about 6 inches from the heat source.

Heat great northern beans with about 1/4 cup of liquid in a saucepan over low heat; stir in thyme, Gorgonzola cheese, sun-dried tomatoes, black pepper, and 1 clove minced garlic. Heat gently to melt Gorgonzola; keep bean mixture warm.

Arrange slices of baguette on a baking sheet and toast under the broiler, about 1 minute; watch carefully. Remove bread slices and rub each slice with a garlic clove half. Spread each slice with goat cheese and top with a basil leaf. Spoon bean mixture onto the appetizer and serve warm.