- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced and 1 whole clove, peeled
- 2 1/2 cups cooked white beans, or drained and rinsed canned beans
- 2 tsp. minced fresh rosemary
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1 baguette, cut into 24 1/4-inch rounds
- 2 Tbs. minced fresh flat-leaf parsley, chopped fine
- Parmigiano-Reggiano cheese (optional), shaved into strips
In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.
In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Set aside.
Arrange the 24 crostini on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake at 450 until lightly browned, then immediately, while still hot, swipe with a whole clove of peeled garlic.
Spread about 1.5 Tbs. of the white bean puree on each crostini. Drizzle with olive oil and garnish with a grind of fresh pepper and the parsley. If using, place a slice of Parmesan on top and serve.
This dish makes it a great pairing with dry sparkling wine and most white wines with ample fruitiness. Reds-only drinkers will be happiest when paired with lighter reds.