Best White Bean And Sage Crostini Recipes

White Bean and Prosciutto Crostini with Sage image

Provided by Anne Burrell

Time 35m

Yield 30 servings

Number Of Ingredients 8

3 garlic cloves, smashed and finely chopped, plus 2 whole cloves
3/4 cup finely diced prosciutto
Pinch crushed red pepper flakes
4 cans cannellini beans, drained and rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
2 baguettes, sliced on the bias
1/4 cup finely chopped sage

Steps:

In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
Preheat a grill pan over medium heat.
Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEAN AND SAGE CROSTINI image

Number Of Ingredients 13

Crostini:
1 baguette (16 oz.) cut into 1/4" slices
4T olive oil
1 large bulb of garlic, cut in half lengthwise
Topping:
3T olive oil, plus more for drizzling
1 small onion, finely chopped (about 1/2 cup)
2 cloves of garlic, finely chopped
4 medium to large sage leaves, finely chopped
1 can (15 oz.) cannellini beans, rinsed and drained
2T water
Salt and pepper to taste
1 ripe tomato, seeded and diced (optional)

Steps:

To prepare crostini: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, brush with olive oil, and bake for about 10 minutes, or until the slices are crisp and golden. Remove from oven, and rub each slice with the cut side of garlic. To prepare topping: In a medium saucepan, heat 3T olive oil over low to medium heat. Add the onion, garlic and sage, and cook about 5 minutes, or until the onion is soft. Add the beans, water, salt and pepper. Cook about 10 minutes. Mash the mixture with a spoon or fork into a rough puree. Spread about 1T of the bean mix on each crostini. Top each slide with diced tomato, if desired, and a drizzling of olive oil. Serve. Note: topping may be made up to 3 days in advance. Cover and refrigerate. Return to room temperature before serving. Top the crostini up to 1 hour before serving.