Preheat oven to 350 degrees.
Cut baguette on a bias into ¼ inch slices and lay on a sheet tray.
Drizzle olive oil on top of all the pieces and proceed to bake them for 12 minutes until golden and crispy. Set aside.
In a bowl, combine beans, lime juice and zest, garlic, shallot, green onion and cilantro, plus 2 tablespoons of olive oil. Using a fork to mash up the beans to your desired consistency, mix thoroughly to turn it into a mash. We liked leaving them pretty much whole, so the mix has body and you can still get whole beans.
In a separate bowl, dress the microgreens with a little lime juice and the remaining olive oil.
Lastly, you can arrange the crostini on a plate with a spoonful worth of your bean mash and microgreens on top to garnish.