Cannellini Bean and Gorgonzola Bruschetta - Fresh-Pressed Olive Oil

Ingredients

• 12 thin slices prosciutto (about 6 ounces)
• 1 baguette cut into 1/2-inch slices
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 tablespoon chopped fresh rosemary needles
• 2 cloves garlic, minced
• 1/2 teaspoon hot red pepper flakes (optional)
• Two 15-ounce cans cannellini beans, drained and well rinsed
• 3 ounces gorgonzola dolce or another mild blue cheese
• 2 teaspoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper