Pack the spread, bread, and onion separately and assemble on site.
1 teaspoon olive oil
2/3 cup coarsely chopped shallots
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup (1-ounce) shredded Asiago cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
10 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
20 (1/4-inch-thick) slices red onion
How to Make It
To prepare spread, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add shallots; cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans; reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.
Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
Place about 3 tablespoons spread on each bread slice; top each with 2 onion slices.