This is a smart appetizer for entertaining because you can make all the components in advance and assemble them just before your guests arrive. You could also serve this as a dip with crudites or pita chips. The sprinkle of fresh herbs is a must for the visual appeal.

Substitution note: Any of the cranberry or runner beans make a fantastic spread for bread, and all will pair well with the flavors here.

• 1 pound cauliflower, cut into florets
• 1½ cups drained, cooked Rancho Gordo Black Calypso or Cranberry beans
• 1 tablespoon capers with juice
• 1 oil-packed anchovy fillet (optional)
• Salt and freshly ground pepper
• ½ inch-thick slices crusty artisan bread (1 per person if the loaf is fat or round, 2 if the loaf is smaller)
• Extra-virgin olive oil for brushing and drizzling
• Chopped fresh flat-leaf parsley for garnishing

Makes 8 to 10 appetizer servings

1. Preheat the oven to 400F.
2. Place a steamer rack over (but not touching) water in a large saucepan. Add the cauliflower, bring to a boil, and cook until soft, about 6 minutes. Remove the cauliflower from the pan, reserving some of the water, and let the cauliflower cool slightly.
3. Put the cauliflower, beans, capers, anchovy (if using), and a pinch each of salt and pepper in a food processor or blender. Blend until smooth. You may need to stir the mixture with a rubber spatula to get the blades going but try to avoid adding more liquid. If you need more liquid, use the reserved steaming water. Transfer to a bowl. Taste and adjust the seasonings.
   
4. Brush the bread slices with olive oil. Arrange the slices on a baking sheet and toast in the oven until crisp but still tender inside, about 7 minutes.
   
5. Spread the bean mixture on the toasted bread. Sprinkle with parsley and then drizzle with olive oil. Serve on a large platter.