To make the crostini, preheat oven to 400°F and place parchment on a baking sheet.

Slice bread about 1/4 inch slices.

Place slices on the baking sheet and brush with olive oil.

Bake the bread in the oven for 7-10 minutes, or until the tops are starting to turn brown. Remove the bread and set aside to cool.

Reduce the oven temperature to 375°.

Peel the garlic and lightly smash it with the flat side of a knife.

In a single layer, add the beans to the bottom of a cast iron pan. Scatter the garlic cloves throughout the beans.

Pour olive oil over the beans so they are at least half covered.

Wash and dry the tomatoes, removing any leaves.

Add the tomatoes to the bean and garlic spreading them evenly throughout the mixture. Sprinkle with kosher salt and black pepper.

Bake until the tomatoes burst, for 30-40 minutes, until the garlic and beans are soft.

Remove from the oven and allow to cool for about 5 minutes. Top the mixture with chopped rosemary or basil.

Serve warm with crostini.