Crostinis with White Bean and Basil Puree
Rinse basil and shake dry. Strip leaves from stems and finely chop. Rinse lemon half with hot water and pat dry. Finely grate zest and squeeze juice. Peel and press garlic through a garlic press.
Drain beans and puree with garlic, 2 teaspoons lemon juice and oil until smooth. Mix in basil and lemon zest, and season with salt and a pinch of chili powder. Preheat oven to 220°C convection (approximately 425°F). Toast bread 4-5 minutes. Spread toast with bean puree. Sprinkle with capers before serving, if desired.