Black Bean & Walnut Paté with Crostini

Preheat oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly.

While the walnuts are toasting, slice the baguette into thin rounds for crostini. Place the slices on a baking sheet, drizzle lightly with olive oil, and toast in the oven for 8-10 minutes, or until golden brown and crispy. Set aside to cool.

In a food processor, combine the drained and rinsed black beans, toasted walnuts, minced garlic, chopped rosemary, chopped thyme, olive oil, lemon juice, soy sauce, honey (or maple syrup/agave), smoked paprika, salt, and pepper.

Process until smooth, scraping down the sides of the food processor as needed. Taste and adjust seasonings as desired.

Transfer the paté to a serving bowl. Serve immediately with the toasted crostini, or chill for later.