White Bean, Rosemary & Arugula Crostini

2 cup cannelloni beans, cooked

6 slices whole wheat french bread, toasted

1 1/2 cups fresh arugula

6 cloves garlic, minced

1 tbsp dried rosemary

1 1/2 tsp sea salt

1/2 tsp black pepper

3 tbsp extra virgin olive oil

Shaved Parmesan for garnish (optional)

• Preheat oven to 375 degrees
• In a food processor, pulse beans, salt and pepper together until thick
• Meanwhile, over medium heat, cook rosemary in olive oil for about 3 minutes or until the fragrance becomes stron
• Add garlic and cook for an additional minute
• Remove from heat and pour into food processor.  Pulse into beans until mix is even creamier
• Distribute bean mix onto the slices of bread
• Place crostinis on baking sheet and bake at 375 degrees for 6 minutes
• Remove from oven, top with arugula and cheese, and serve