White Bean, Sage, and Garlic Crostini

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 10 or more
  • 1/4 cup plus 3 tbsp Filippo Berio Robusto Extra Virgin Olive Oil (approx.), divided
  • 3 whole cloves garlic, cut in half
  • 1 can (19 oz) cannellini beans, rinsed and drained
  • 2 sprigs fresh sage
  • 1/4 tsp salt
  • Pinch of cayenne pepper
  • 1 loaf crusty Italian bread, preferably day-old
  • 2 tbsp minced fresh parsley
  • 1 minced fresh hot chili pepper (optional)
      • 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



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Robusto

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