Preheat oven to 375°F. Slice baguette on a sharp long diagonal into 1/2” thick slices and arrange in one layer on baking sheet. Brush tops of bread with 2 Tbsp. oil and bake 7-10 minutes or until crisp.
Sprinkle crostini with 1 cup cheese and pepper and bake for an additional 6 minutes or until golden. Cool on sheet.
In a food processor, purée beans, lemon juice, garlic and remaining cheese and oil until smooth. Add tomatoes and basil and pulse until well combined. Spread into a serving bowl, top with Asiago shavings if desired, and serve with crostini.These crostini are delicious on their own, served with soup or salad, or as a simple nibble with a glass of wine. For an even richer tomato flavor, substitute 1 Tbsp. of the oil from the sun-dried tomatoes in the white bean spread.