Preheat broiler.
In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes begin to char in spots, 3-4 minutes. Add garlic and white beans, cooking a few more minutes, until garlic is fragrant. Remove from heat. Season with salt to taste.
Using a pastry brush, brush both sides of 8 slices of bread with remaining olive oil. Place on a sheet pan under broiler. Toast for 2-3 minutes per side, watching carefully, until golden brown.
Top each piece of toasted bread with equal amounts of the warm tomato mixture. Using a microplane or fine grater, grate TomaTruffle on top. Follow with fresh thyme and red pepper flakes. Serve immediately.
