Smoked Paprika White Bean Crostini with Roasted Garlic and Thyme

Preheat your oven to 190°C (375°F). Slice the top quarter off the whole garlic head to expose the clove tops. Place on a small square of foil, drizzle with 2 tablespoons olive oil, and seal the foil into a tight packet. Roast for 40-45 minutes until the cloves are deeply golden and completely soft when squeezed. Let cool before unwrapping.

Squeeze the roasted garlic cloves directly into a food processor or large bowl, pressing with your fingers to release the soft pulp. Add the drained white beans, 3 tablespoons olive oil, 1.5 teaspoons smoked paprika, 1 tablespoon fresh thyme leaves, and 0.5 teaspoon salt.

Blend or mash until smooth but still slightly textured, about 1-2 minutes. Taste and adjust salt or paprika if needed. Set aside.

Slice the white bread into 1cm rounds. Brush each slice generously on both sides with olive oil and place in a single layer on two baking sheets. Sprinkle lightly with salt.

Broil on high for 3-4 minutes until the tops are deeply golden. Flip each slice and broil another 2-3 minutes until the second side is equally golden and crisp. Watch carefully to avoid burning. Remove and let cool slightly on a wire rack.

Spoon a generous heap of the white bean spread onto each warm crostini, pressing it slightly so it holds.

Dust each crostini lightly with a pinch of smoked paprika and top with a small thyme sprig or a few fresh thyme leaves. Serve immediately while the crostini are still warm and crisp.