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(about 20 crostini)
Preheat oven to 425°F. Using a serrated knife, cut bread diagonally into about 20 slices. Arrange bread slices on two large baking sheets. If desired, brush bread lightly with oil. Bake for 8 to 10 minutes or until light brown, turning once.
Meanwhile, in a medium bowl, combine beans, tomatoes, zucchini (or carrot or bell pepper), green onion, oil, vinegar and mustard. Season with salt and black pepper. If desired, coarsely mash mixture with a fork or potato masher just until it holds together. Spoon mixture onto toasted bread slices. Garnish with thyme (or oregano) sprigs.