White Bean and Olive Spread on a Crostini

Step 1: Beans ... First, make sure to drain and rinse your beans. Then, add them to a bowl and using the back of a fork, slightly mash them up. I like to keep some texture, but mash until you get the texture you like.

Step 2: Olives ... For these you can really use any mix that you like. If your store has an olive bar, you can get a really nice combination; but, I prefer to get a variety of jars and make my own mix. Besides, I use olives often; so, any extras are always a good thing. Now, you can slice or chop your olives, but I "squish" them - just between my index finger and thumb. It releases the oils and you end up with a rough, broken up olive vs a perfectly sliced one. A fellow chef taught me that trick, and I love the end result.

Step 3: Finish ... Add the olives, lemon zest and juice, garlic, fresh herbs, red pepper flakes, olive oil and a pinch of black pepper. Mix to combine. At this point, you can add a bit more lemon or pepper to your liking. Cover with plastic wrap and refrigerate at least an hour before serving.

Step 4: Serve ... I like this on toasted baguette slices; or, you serve with crackers as a dip. ENJOY!