White Bean Crostini
1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
30 prepared crostini
1/2 cup freshly grated Pecorino-Romano cheese
Chopped fresh parsley, for garnish
Heat oil in a small pot over medium heat.
Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add beans, salt and pepper and cook for 2 minutes more; transfer to a food processor. Add 1/2 cup water and purée until smooth. (If spread seems too thick, add more water as needed.)
Spread warm bean mixture on crostini, sprinkle cheese and parsley evenly over the top and serve.
Spread can be made up to a day in advance, stored in an airtight container in the refrigerator and gently reheated before serving.