Heat oven to 350°F. Place baguette slices on large ungreased cookie sheet. In small bowl, place 4 tablespoons of the olive oil. With garlic press or microplane, press or shred 3 of the garlic cloves into the oil; mix well. Brush mixture over baguette slices. Bake on bottom rack 10 minutes or until bottoms are lightly toasted. Set aside to cool slightly.
Meanwhile, in food processor, combine 2 cups of the beans, 3 tablespoons of the remaining oil, remaining 1 garlic clove, the lemon peel, lemon juice and thyme. Also add any oil/garlic mixture left over from baguette slices. Cover; process 15 seconds or until almost smooth. Add remaining beans. Pulse 3 or 4 times with on/off motions until beans are coarsely chopped. Set aside.
In small bowl, mix vinegar and remaining 1 tablespoon olive oil. Stir in onion. Season to taste with salt and pepper. When ready to serve, fold in arugula.
When ready to serve, top each baguette slice with about 1 tablespoon bean mixture. Top with arugula and onion mixture.
Make Ahead Tip: The baguette slices can be made a day ahead. Store at room temperature loosely covered. The bean mixture can also be made a day ahead. Cover and refrigerate. Before using, bring to room temperature.
Tip: Arugula has a slight peppery flavor. You can substitute any baby lettuce/fresh herb mixture for the baby arugula.
Serving Size: about 1oz each
Nutritional Information Per Serving:
Calories 60, Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Carb 7g, Fiber 1g, Total Sugar 0g, Added Sugar 0g, Protein 2g, Vitamin D 0%, Calcium 2%, Iron 0%, Potassium 2%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.