Cannalini Bean Puree

3 cans Cannalini Beans, Rinsed in cold water

6 cloves fresh peeled garlic, minces

1 t. Kosher salt to taste

2 T. Extra Virgin Olive Oil

1 pinch Crushed red pepper flakes

2 T. fresh lemon juice

1 loaf day old Tuscan Bread, cut into 1/4-1/2 inch thick slices, for the crostinis

1. Combine first 7 ingredients in a food processor and puree until smooth, check for seasoning, and chill for about an hour.

2.  Grill the bread slices until toasty, and then rub with a raw garlic clove when hot.

3.  Spread the pureed beans on the bread slices, and drizzle with Prego Extra Virgin Olive Oil and serve.