• Heat 1/4 cup extra-virgin olive oil with garlic in saucepan; cover and cook over low heat for about 5 minutes or until garlic is softened. Add beans, sage, salt, and cayenne; cover and cook for 12 minutes or until beans are softened. Remove sage; uncover and cook for 8 minutes, mashing mixture occasionally with back of spoon (mixture should be coarsely puréed).
• Transfer beans to food processor; process until completely puréed. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. (If mixture is too thick, stir in 1 or 2 tbsp of warm water.)
• Cut off end crusts of bread (reserve for bread crumbs). Slice loaf into 1/2-inch thick slices. Cut larger slices in half to make pieces that are about 2-inches square. Place on large baking sheet; broil for 2 minutes or just until dry. Turn bread over; spray lightly with olive oil from mister or coat lightly with pastry brush dipped in olive oil. Broil for 1 minute or until olive oil is sizzling.
• Spread bean mixture over bread. Combine parsley with remaining olive oil; drizzle over bean mixture. Sprinkle with chili pepper (if using).

Tip: The crostini may be covered with waxed paper and refrigerated for up to 2 hours before serving.

Recipe Provided by Chef Sharon Sanders