Preheat oven to broil, brush the slices of baguette with a little olive oil, then place them on a baking sheet.

Toast the bread until golden brown.

In a food processor add the cannellini beans, lemon zest and juice, garlic, salt and pepper.

Purée the mixture until smooth. If needed add a little water a teaspoon at a time until you get your desired consistency.

Spread the bean mixture on top of each toasted baguette slice then top with a few baby greens and sliced watermelon radishes.

Drizzle with extra olive oil and sprinkle with kosher salt and black pepper.