Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks.
1 baguette, in 1/4-inch slices (18 slices) 4 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt 1 garlic clove, cut into halves
4 tablespoons extra-virgin olive oil, divided 1 1/2 teaspoons minced fresh garlic
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons fresh lemon juice 1 teaspoon minced fresh rosemary
1 teaspoon finely grated lemon rind 1/4 teaspoon coarse salt
Freshly ground black pepper
- Preheat oven to 400F.
- To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove.
- To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and sauté 1 minute. Add drained beans and sauté 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough purée. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the purée with 1 to 2 tablespoons warm water, as desired.
- Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.