Shell Bean & Microgreens Crostini

 

1 cup cooked shell beans

½ cup extra virgin olive oil (divided)

¼ cup grated Parmigiano Reggiano

¼ teaspoon grated lemon zest

1 teaspoon fresh lemon juice

Salt and pepper to taste

1½–2 cups microgreens (broccoli, sunflower, or arugula)

1 baguette

1 garlic clove, halved crosswise

 

Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add ¼ cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and purée until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into ¼-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using ¼ cup olive oil and sprinkle with salt and pepper. Place in 350° oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.