Cannellini Bean Bruschetta

Made these savory-yet-healthy (vegan!) apps for a cocktail party I'm going to tonight. They are super easy and you can make the spread in advance and store in the fridge for a day or two.

1 can Cannellini beans, rinsed and drained
1 TBSP extra virgin olive oil
1/2 tsp course sea salt
1/4 tsp fresh ground pepper
1 TBSP fresh lemon juice
2 TBSP Julienne cut sun-dried tomatoes in oil (do not drain oil)
2 springs fresh rosemary
1 clove garlic

Put all ingredients in a food processor and pulse until combined, keeping slightly chunky for a rustic texture. Spoon on top of toasted baguette rounds and garnish with a sliver of sun-dried tomato and a pinch of rosemary.