Croutons with cannellini beans and mushrooms

For 8 people
24 slices of baguette
750 g of white beans already cooked
1 garlic clove, peeled
2 tablespoons of extra virgin olive oil
4 tablespoons cream of mushroom (or sauteed mushrooms and finely chopped)
1 teaspoon of salt

Toast the slices of bread in the oven or in a pan with a little oil, rub them lightly with garlic.
Blend with hand blender 1/4 of the beans, oil and salt; spread the bread with the cream.
Heat the beans whole, add the cream of mushroom soup, salt, spread all over the bread slices and serve hot.