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1
Preheat the oven to 400.
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2
Arrange the baguette slices on a baking sheet and brush lightly on both sides with 3 tablespoons of the olive oil.
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3
Bake for about 8 minutes, or until lightly browned.
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4
Heat 2 tablespoons of the olive oil in a large skillet.
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5
Add the onion and garlic and cook over low heat, stirring, until the onion softens, about 5 minutes.
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6
Add the beans and cook, stirring, until heated through, about 3 minutes.
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7
Scrape the mixture into a food processor or blender and puree until smooth.
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8
With the machine on, add 2 tablespoons of the olive oil.
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9
Transfer to a bowl, stir in the thyme and season with salt and pepper; keep warm.
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10
Wipe out the skillet and set it over moderately high heat.
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11
Add the Swiss chard and stir until wilted.
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12
Transfer to a colander and let cool slightly, then squeeze out the excess liquid.
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13
Heat the remaining 1 tablespoon of olive oil in the skillet.
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14
Add the Swiss chard and season with salt and pepper.
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15
Cook over moderately high heat, stirring, until heated through.
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16
Spread each toast with about 1 tablespoon of the warm bean puree and top with some of the Swiss chard.
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17
Drizzle lightly with some of the truffle oil and serve warm or at room temperature.
