1 can Cannellini Beans rinsed and drained
2 tablespoons Olive Oil
1 tablespoon Sage
Salt and Pepper to taste
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.