Roasted Fennel Garlic White Bean Crostini

Ingredients

• Extra virgin olive oil
• 1 whole head garlic, top ½ inch cut off
• 2 medium fennel bulbs, quartered, root cut out (reserve fronds for garnish)
• 15 ounce can cannellini beans (or other white bean), drained and rinsed
• ½ teaspoon minced rosemary
• Juice of ½ lemon
• 1½ teaspoons kosher salt, plus extra for roasting
• Freshly ground black pepper
• 1 baguette, for crostini

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