Optional:

You can grill the baguette slices beforehand. Drizzle the slices on both sides with olive oil and a pinch of salt. Place them on a preheated grill over medium heat. Toast for a few minutes on each side to get a nice golden brown color with a little char.

To make the spread:

Add the cannellini beans, 4 artichoke hearts, garlic, oregano, thyme, basil, rosemary, and juice of one lemon to a food processor.

Pulse several times then slowly pour in about 1/2 cup of olive oil while pulsing just until it’s smooth.

Season with sea salt and black pepper to taste.

To assemble:

Spread a tablespoon of the spread onto each grilled slice evenly. Add one artichoke heart on top, cut side open. Sprinkle a few minced chives, oregano leaves, and a pinch of Maldon salt. Drizzle a bit of olive oil over each crostini to finish.

To garnish: artichoke hearts / 3 tablespoons minced chives / 1 teaspoon fresh oregano leaves / Maldon Salt

Serve immediately on a platter.