This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the Meyer lemon and basil. Garlic and/or chili flakes would be appropriate additions, and you could use fresh parsley, tarragon, or oregano instead of the basil.
Crostini with White Beans and Basil
Serves 6 as an appetizer
Vegetarian and vegan
Preheat oven to 400 F.
Lightly mash the beans and mix in 2 T. of the olive oil, the lemon juice, basil, salt, and pepper. Adjust seasoning as needed.
Slice the baguette thinly, arrange in a single layer on a baking sheet. and brush with the remaining olive oil.
Toast until golden brown, and serve immediately.