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1 (1-pound) long loaf Italian bread
6 ounces Cabot Sharp Light Cheddar, grated (about 1 1/2 cups)
1 (15-ounce) can black beans, drained
1 tablespoon chopped fresh parsley
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
1 large clove garlic, minced
3 tablespoons water, or as needed
12 cherry tomatoes, sliced
12 fresh parsley sprigs

1. Preheat oven to 350°F.

2. Cut bread into 1/2-inch-thick slices. Arrange on baking sheet and place in oven for 10 minutes, or until golden.

3. Divide cheese among slices, pressing firmly in place. Bake for 10 minutes longer, or until cheese is melted and toasts are crisp. Set aside at room temperature.

4. Meanwhile, combine beans, parsley, vinegar, oil and garlic in blender or food processor; process into puree. If puree is too thick, add water a tablespoon at a time to reach desired consistency. Cover and refrigerate.

5. Just before serving, generously spread bean mixture on toasts. Top each with tomato slice and portion of parsley sprig.