Crostini With Spanish Bean Puree & Piquillo Peppers

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The crostini:

1 sweet baguette, cut into 1/4-inch slices

1/4 cup olive oil

1/2 clove garlic

The bean puree:

1 (14-ounce) can cannelini or white beans, drained but not rinsed

1 (14-ounce) can garbanzo beans, drained but not rinsed

3 cloves garlic

1 tablespoon + 1 teaspoon sherry vinegar

1 tablespoon freshly squeezed lemon juice

1/4 cup + 2 tablespoons olive oil

-- Kosher salt and ground black pepper, to taste

The garnish:

4-5 peppers, sliced into thin strips or chorizo slices (see variation)

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