White Bean Crostini with Frizzled Sage

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crostini

Fall has arrived, the temperatures are cooler and holiday entertaining is around the corner. Sometimes you need a little something for lunch or dinner or a nice hearty appetizer to serve your guests, these white bean crostini with frizzled sage will fit the bill!

Crunchy and warm crostini spread with smashed cannellini beans that have been infused with lots of flavor and topped off with a crispy sage leaf.

It’s warm and comforting, quick and easy to make and looks very impressive.

 

fried sage

You need to frizzle your sage in olive oil, just getting it to the point where it starts to crisp up and doesn’t turn dark brown. The sage infused oil is then the base for starting your beans.

white beans

Half of the beans will be smashed and the other half left whole. Canned beans are used in this recipe but you certainly can cook up your own pot of beans if you so desire but remember this is a fuss free recipe, one that you can whip up in no time.

So my advice would be to stock up your pantry with some canned cannellini beans so you’re ready when you need a spur of the moment topping for crostini.

crostini

Crispy charred bread that I toasted under the broiler are the perfect crunchy base for these creamy beans, which taste at their peek when warm, then each crostini is crowned with a frizzled sage leaf.

This is the time to take out your best quality olive oil and give each one a good drizzle to finish them off. How is it that something so simple can taste so good?

crostini board

You can eat them on their own with your favorite beverage, or place them onto a charcuterie platter with some other goodies.

crostini board

 

Deliciously simple, you’ll be a hit and they’ll all be devoured!

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5.0 from 1 reviews
White Bean Crostini with Frizzled Sage
 
Author:
Ingredients
  • 2 cans of cannellini beans, drained
  • 2 cloves of garlic, smashed into a paste
  • ⅓ cup of onion finely minced
  • a pinch or so of red pepper flakes according to your liking
  • salt and pepper to taste
  • every day olive oil
  • a good quality olive oil for finishing
  • horizontally sliced baguette, drizzled with olive oil and put under the broiler to get toasted on each side, it goes fast so keep checking and don't walk away
  • enough fresh sage leaves to top each crostini and garnish the pot of beans
Instructions
  1. Toast your bread first as stated above and set aside.
  2. Depending on how many crostini your're making, first fry up a bunch of fresh sage in your everyday olive oil, enough to cover the bottom of the pan.
  3. You want the sage to be frizzled and not dark golden brown, set aside on paper towels.
  4. In same pan add the garlic and onion and saute until soft.
  5. Add in the drained beans, season with red pepper, salt and pepper.
  6. Cook beans on medium low, turning constantly until all the flavors meld together.
  7. Gently smash half on the beans right in the pan and leave the rest whole.
  8. Toss in some whole sage leaves for garnish right in the pan.
  9. Drizzle with good quality olive oil and taste for seasoning, it should be heavily seasoned.
  10. Spread warm beans onto toasted bread, garnish with one sage leaf, and give it a good drizzle with the quality olive oil.
  11. Enjoy!

 

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Comments

  1. Oh, Marie! (Like the song!) These crostini are wonderful. I don’t know what I’d do without white beans – i just love them so much. And served simply like this they’re perfect. With the sage. And some charcuterie on the side!

  2. Wonderful recipe. I would love to make this today! Thanks for sharing this recipe.:)

  3. Delicious recipe, beautifully presented and photographed. Again, a winner, Marie.

  4. Love this idea, especially since I have lots of sage in my herb garden this year. What a great topping for white beans!

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