Roasted Fennel Garlic White Bean Crostini

Ingredients

• extra virgin olive oil
• 1 whole head garlic, top 1/2 inch cut off
• 2 medium fennel bulbs, quartered, root cut out (reserve fronds for garnish)
• 15 ounces can cannellini beans (or other white bean), drained and rinsed
• 1/2 teaspoon minced rosemary
• juice of 1/2 lemon
• kosher salt & freshly ground black pepper
• 1 baguette, for crostini

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