- 1 12" French baguette
- 5 tbsp. extra-virgin olive oil, divided
- 4 oz. Il Villaggio® Asiago d'Allevo Vecchio cheese, finely shredded, divided (1 1/3 cups)
- 1 tsp. coarsely ground black pepper
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 tbsp. fresh lemon juice
- 1 small clove garlic
- 1/4 cup sun-dried tomatoes packed in oil, drained (see tip)
- 1/4 cup fresh basil
- Asiago d'Allevo Vecchio shavings for garnish, optional
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- Preheat oven to 375°F. Slice baguette on a sharp long diagonal into 1/2" thick slices and arrange in one layer on baking sheet. Brush tops of bread with 2 tbsp. oil and bake 7-10 minutes or until crisp.
- Sprinkle crostini with 1 cup cheese and pepper and bake for an additional 6 minutes or until golden. Cool on sheet.
- In a food processor, purée beans, lemon juice, garlic and remaining cheese and oil until smooth. Add tomatoes and basil and pulse until well combined. Spread into a serving bowl, top with Asiago shavings if desired, and serve with crostini.
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