Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks.
6 servings


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


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.