Crostini di Fagioli Bianchi al Rosmarino (White Bean and Rosemary Bruschetta)

Prepare the white bean spread: In a small bowl, mash the boiled white beans with a fork until they reach a rustic, chunky consistency. Stir in the minced fresh rosemary, half of the minced garlic, and a tiny pinch of salt and black pepper.

Toast the focaccia: Place the slice of focaccia in a toaster or under a broiler until it is deeply golden and crackles when tapped.

Assemble the crostini: Rub the remaining raw garlic clove lightly over the surface of the toasted focaccia for a pungent aromatic hit.

Plating: Spoon the bean mixture generously over the toasted bread. Drizzle with the extra virgin olive oil and finish with a crack of fresh black pepper and a few small rosemary leaves. Serve immediately while warm and crisp.