White Bean and Rosemary Crostini

Ingredients

4 Tablespoons olive oil
2 garlic cloves, minced
1 (15 ounce) can cannellini beans, rinsed and drained
2 teaspoons lemon juice
1 teaspoon fresh minced rosemary
1 teaspoon finely grated lemon rind
1/4 teaspoon salt
Freshly ground pepper
18 toasted baguette slices

Instructions

Warm 2 Tablespoons olive oil in heavy skillet. Add garlic and saute one minute over low heat.
Add drained beans and saute two minutes more. Remove from heat. Place beans and remaining ingredients (except baguettes) in food processor. Pulse until smooth. Spread on toasted baguettes.