You are here: Home » Recipes » White Bean and Rosemary Crostini White Bean and Rosemary Crostini Recipe by Laraine PerriKitchen Tested Yield 6 servings Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Crostini:1 baguette, cut on an angle in 1/4-inch slices (18 slices)4 teaspoons extra-virgin olive oil1/4 teaspoon coarse salt1 garlic clove, cut into halvesSpread:4 tablespoons extra-virgin olive oil, divided1 1/2 teaspoons minced fresh garlic1 (15-ounce) can cannellini beans, rinsed and drained2 teaspoons fresh lemon juice1 teaspoon minced fresh rosemary1 teaspoon finely grated lemon rind1/4 teaspoon coarse salt Freshly ground black pepper Instructions 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.