Heat the oven to 400°F with a rack in the upper-middle position. Place the bread in a single layer on a rimmed baking sheet; set aside. In a 12-inch skillet over medium, heat 3 tablespoons oil and the garlic; cook, stirring occasionally, until the garlic is golden brown, 1 to 2 minutes. Remove from the heat and stir in the pepper flakes.

Brush the surface of each baguette slice with some of the oil mixture; reserve the remainder in the skillet. Toast the bread in the oven until lightly browned, 3 to 4 minutes. Remove from the oven and set aside.

To the garlic-oil mixture remaining in the skillet, add the beans, ¾ cup water and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the beans are heated through and the mixture is slightly thickened, 4 to 6 minutes. Remove the pan from the heat and, using a potato masher, mash the mixture to a coarse puree. Stir in 1 tablespoon lemon juice, then taste and season with salt and black pepper.

In a small bowl, stir together the remaining 2 tablespoons oil, the remaining 2 tablespoons lemon juice plus the lemon zest, the parsley, capers and ¼ teaspoon each salt and black pepper. Divide the bean mixture among the baguette slices, spreading it to cover the surface. Top the bruschette with the parsley-caper relish, dividing it evenly.

White Bean Bruschette with Roasted Tomatoes:

Heat the broiler with a rack about 6 inches from the element. On a broiler-safe rimmed baking sheet, toss 1 pint cherry OR grape tomatoes, 1 tablespoon extra-virgin olive oil and ½ teaspoon each kosher salt and ground black pepper. Broil until the tomatoes have burst and are charred in spots, stirring a couple times, 7 to 8 minutes; set the tomatoes aside. Follow the recipe to toast the bread and make the bean mixture; omit the parsley-caper relish. Top the toasted bread with the bean mixture as directed, then spoon on the roasted tomatoes. Top each bruschetta with shaved Parmesan cheese OR basil pesto.

White Bean Bruschette with Lemon-Anchovy Wilted Kale:

In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 oil-packed anchovy fillet (minced), ½ teaspoon each kosher salt and ground black pepper. Add 4 cups stemmed and finely chopped curly OR lacinato kale and 1 ounce finely grated Parmesan cheese (½ cup); toss to combine. Taste and season with salt and pepper; set aside. Follow the recipe to toast the bread and make the bean mixture; omit the parsley-caper relish. Top the toasted bread with the bean mixture as directed, then finish with the kale mixture.