1 can Cannellini Beans rinsed and drained

1 whole Rocambole Garlic

2 tablespoons Olive Oil

1 tablespoon Sage chopped

1 tablespoon Rosemary chopped

2 tablespoons Organic Lemon juice freshly squeezed

Salt and Pepper to taste

1/2 cup Organic Tomatoes
Chopped Crostini

Directions

Preheat oven to 450°F.

Cut top 1/3 off of the garlic and place in tin foil on a baking sheet. Drizzle with 1 tablespoon olive oil. Bake until garlic is very tender and golden brown, about 1 hour.

Cool and peel garlic cloves. Combine beans, roasted garlic, 1 tablespoon oil and lemon juice in processor. Process to a smooth paste. Thin, if necessary, with chicken broth to desired consistency.

Season with salt and pepper. Spread onto lightly toasted crostini and garnish with tomatoes.