Cannellini Crostini

Set oven at 350 degrees.
In a food processor or blender, add the beans, oil, garlic, lemon juice, zest, pepper and rosemary. Combine until roughly smooth (a few pulses). Set aside.
1 cup canned cannellini beans (white kidney beans)
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh-squeezed lemon juice
1 pinch lemon zest
1/4 teaspoon fresh rosemary herb
1 pinch salt and ground pepper
Spread bread on a small baking sheet and drizzle with olive oil. Place in a 350 degree oven until toasted, about 7-10 minutes.
1/2 mini baguette loaf
Spread a layer of the cannellini bean mix on each toast. Add a thin layer of olive tapenade followed by a couple pieces of tomato. Grate a bit of Parmesan cheese over all and serve.
1/4 cup sundried tomatoes
2 tablespoons olive tapenade
parmesan cheese