Crostini with White Bean Rosemary Spread
Makes about 20 pieces
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cup
Ingredients
- 1 15 oz can navy beans, drained and rinsed
- 1½ Tbsp lemon juice
- 2 cloves garlic
- ⅔ cup + 2 Tbsp olive oil
- ⅓ cup grated Parmesan cheese
- 1 Tbsp chopped fresh rosemary
- 1 tsp salt
- ½ tsp fresh ground pepper
- 1 baguette cut into ½ inch slices
- Optional toppings: chopped sundried tomatoes, sliced green onions, fresh rosemary
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