Thinly slice 4 rounds of bread. Rub each piece with the garlic then set the garlic aside. Drizzle a small amount of oil on each slice bread and bake in the oven until they begin to toast slightly, about 5 minutes. Remove from the oven and cool.
Crush the garlic clove and discard half. In a saucepan, add a little oil and pan fry the garlic over low heat for a minute. Add the beans and stock. Bring almost to the boil and simmer for about 20 minutes. Season to taste with salt and pepper.
Remove from the heat. Blend until smooth then stir in the basil. Cover and chill. When ready to serve, spread some of the puree on top of each round and lightly dust with Cayenne pepper.
Use for leftovers
Any leftover puree is nice with natural yoghurt stirred in and served as a dip.