White Bean and Pesto Bruschetta

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer

• Ready In: 15 mins
• Serves: 8-10
• Yields: 1 tray

Ingredients

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2  garlic cloves
• 2  tablespoons fresh lemon juice
• 1⁄3 cup olive oil
• 1⁄4 cup fresh Italian parsley
•  salt
•  fresh ground black pepper
• 1  teaspoon dried oregano
• 1  cup  toasted pine nuts
• 1⁄4 cup fresh basil
• 1  loaf  French bread

Directions

1. Add everything but bread into a food processor and blend until paste like.
2. slice french bread into quarter inch pieces and spray with olive oil spray.
3. Bake bread on 400 degrees for 10 minutes until brown and crispy.
4. Spread White bean paste over top of bread pieces.