Preheat the oven to 180°C.

Add the tomatoes, garlic and rosemary to a baking dish with a pinch of salt and cover generously with olive oil. Roast for 40 minutes until the tomatoes are jammy, almost bursting and slightly charred on the outside.

Meanwhile, make the white bean puree by adding the drained beans to a blender with the zest of 1 lemon, half its juice and cracked black pepper. Once the tomatoes are nearly done, take out 2 garlic cloves and squeeze them out of their skins into the puree. Blend until you reach a super smooth but still thick consistency - adding a splash of water or oil from the tomatoes to loosen, if necessary.

For the final 6-8 minutes of roasting the tomatoes, arrange the baguette slices on a baking tray with 1 tbsp olive oil and bake for 6-8 minutes until golden and crisp.

The puree can either be spread onto the crostini using or spoon or for a smoother, neater finish, fill a piping bag with the puree and squeeze it in a wiggled line onto the crostini, in a thick layer. Top each crostini with the puree, and tumble over a spoonful of the tomatoes with their oils and a few of the crisped rosemary leaves from the tray. Finish with cracked black pepper and fresh basil leaves, if you like.