Crostini With White Bean Puree, Rosemary Olive Oil & Balsamic Vinegar

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3/4 cup FOR THE ROSEMARY OLIVE OIL -- Extra Virgin Olive Oil

1 tbsp fresh rosemary leaves, chopped

1 can FOR THE WHITE BEAN PUREE --- cannelloni beans, drained and rinsed

1 x garlic clove, minced

1 tsp Kosher Salt

Freshly ground black pepper to taste

0 x FOR THE CROSTINI --- 1/2 inch thick slices of baguette

1 x Garlic Clove, sliced in half

1 cup Arugula

good olive oil

aged balsamic vinegar, for drizzling

Sea Salt, to taste

fresh thyme leaves to scatter over

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