Toast the bread: Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet, brush lightly with olive oil, and sprinkle with a pinch of salt. Bake for 8–10 minutes, until golden and crisp at the edges.

Prep the aromatics: Finely mince or grate the garlic. Zest the lemon first, then squeeze the juice. Chop your herbs and set aside.

Warm the beans: In a small skillet over low heat, add 2 tablespoons olive oil and the garlic. Cook for 30–60 seconds until fragrant, not browned. Add the beans and a pinch of salt, and warm for 2–3 minutes to help them soften and take on flavor.

Mash or blend: Transfer the beans to a bowl and mash with a fork or potato masher for a rustic texture. For a smoother spread, pulse in a food processor. Add 1–2 tablespoons more olive oil as needed for creaminess.

Season boldly: Stir in lemon zest, 1 tablespoon lemon juice to start, half the herbs, black pepper, and red pepper flakes if using. Taste and adjust with more salt, pepper, or lemon juice. The flavor should be bright and well seasoned.

Assemble the crostini: Spoon the bean mixture onto the toasted bread. Top with remaining herbs, a light drizzle of olive oil, and any optional toppings like shaved Parmesan or capers.

Serve: Enjoy warm or at room temperature. If making ahead, keep the bean spread and crostini separate until serving.