White Bean and Rosemary Crostini

Instructions

1. Prepare the bread
   Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil. Bake for 7-10 minutes, until golden and crisp, turning halfway through.
2. Season the toasts
   While still warm, rub one side of each toast with the whole garlic clove, which will melt slightly into the bread, adding flavor.
3. Make the bean spread
   In a food processor, combine cannellini beans, 3 tablespoons olive oil, minced garlic, lemon juice, 1 tablespoon of the rosemary, lemon zest, salt, and pepper. Process until smooth, adding a tablespoon of water if needed to achieve desired consistency.
4. Adjust seasoning
   Taste the bean spread and adjust seasonings as needed. Add red pepper flakes if using, and pulse briefly to incorporate.
5. Assemble the crostini
   Spread a generous layer of the white bean mixture onto each toast. Arrange on a serving platter.
6. Garnish and serve
   Sprinkle the remaining rosemary and fresh parsley over the crostini. Drizzle lightly with additional olive oil if desired. Serve immediately while the toasts are still crisp.