Ingredients:

  • 1 (15 ounce) can cannellini beans, drained, liquid reserved
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium French baguette (about 12 inches), sliced into 17 pieces
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the baguette into approximately 17 pieces (about ½ inch thick).
  2. Prepare the crostini: In a small bowl, combine 2 tablespoons of the olive oil, minced garlic, a pinch of salt, and pepper. Brush both sides of the baguette slices lightly with the seasoned oil mixture. Arrange them in a single layer on a baking sheet.
  3. Flash-toast for 5 minutes, flipping halfway, until golden brown and crispy on the edges but still slightly chewy in the center. Set aside to cool.
  4. Prepare the bean spread: In a food processor, combine the drained cannellini beans, the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, chopped fresh rosemary, and salt and pepper.
  5. Process until the mixture is smooth and velvety. If the spread is too thick, add the reserved bean liquid (aquafaba), 1 teaspoon at a time, until the desired emulsified texture is achieved.
  6. To serve, spread a generous spoonful of the white bean mixture onto each toasted crostini slice. Serve immediately for best texture.