These little snacks are so packed with flavor, and are extremely light and fresh.  The crispy frico garnish adds a nice salty crunch to the creamy bright spread.

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Ingredients

Dip:

12 Crostini

1 can Cannellini Beans, drained

1/2 cup Fresh Basil, packed

1 Lemon (for zest and juice)

1/2 cup Grated Romano Cheese

1/4 cup Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper

Frico:

2 cups Romano Cheese, grated

1 tbsp Flour

1 tsp Dried Basil

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Place the beans, basil, 1/2 cup Romano, and garlic powder in a food processor.  Zest and add the juice of the lemon.  Pulse until the ingredients until they are well mixed.  While the food processor is on, drizzle in the 1/4 cup olive oil. Blend until it is nice and creamy.  Salt and pepper the dip to taste.

Set the dip aside.  Preheat the oven to 350°, and mix the flour and dried basil with the remaining 2 cups of Romano.  Line a baking sheet with parchment paper, to ensure the cheese doesn’t stick.  Make little piles (about 2 tbsp each) on the baking sheet. Place in the oven and bake for 10-12 minutes, until they are crisp and golden brown.  Let cool completely, or they will bend and you won’t be able to use for a garnish!  Take a crostini and spread a good amount of the bean dip evenly.  Repeat, until you have done all 12 of the crostini.  Place them on a serving platter, then take a piece of frico to garnish the toast – it should easily sit upright if the dip is thick enough.  Cut the frico if needed, and enjoy!