Tuscan Sun Crostini

Ingredients

• •1 baguette, sliced diagonally into 1/2-inch thick pieces
• •2 tablespoons extra virgin olive oil, plus more for drizzling
• •1 (15 ounce) can cannellini beans, rinsed and drained
• •1 clove garlic, minced
• •1 tablespoon fresh rosemary, finely chopped
• •1 teaspoon fresh lemon juice
• •1/4 teaspoon red pepper flakes (optional)
• •Salt and freshly ground black pepper to taste
• •Flaky sea salt, for finishing

Prep Steps

1. 1Preheat oven to 375°F (190°C).
2. 2Brush both sides of the baguette slices with 2 tablespoons of olive oil. Arrange on a baking sheet and toast for 8 minutes
3. 3minutes, or until golden brown and crisp. Set aside to cool slightly.
4. 4In a food processor, combine the rinsed cannellini beans, minced garlic, chopped rosemary, lemon juice, and red pepper flakes (if using).
5. 5Pulse until a coarse, creamy spread forms. If the mixture is too thick, add a teaspoon of water or olive oil until the desired consistency is reached.
6. 6Season the bean spread generously with salt and freshly ground black pepper.
7. 7Spoon or spread a generous amount of the white bean mixture onto each toasted crostini slice.
8. 8Drizzle the finished crostini with a final touch of high
9. 9quality extra virgin olive oil and sprinkle with flaky sea salt before serving.