Recipe Tuscan White Beans CrostiniCrostini con Fagioli

Serves 6 to 8


1 ½ cups dried cannellini beans

4 fresh sage leaves plus additional for garnish

4 TB extra virgin olive oil

2 crushed cloves of garlic



1 baguette or rustic Italian bread

1 clove of garlic cut in half

Ground black pepper


To prepare the beans:

Place the beans in a bowl, cover with water and soak overnight (at least 8 hours)

After soaking, drain the beans, place in a heavy saucepan and cover with 1 inch of water.

Add the sage leaves, olive oil, garlic, and pinch of salt.

Bring to a boil and then reduce to a simmer. Cook until beans are tender and saucy, approximately 1 hour.  Remove garlic cloves and sage leaves.  Add salt to taste.


To prepare the crostini:

Slice the bread in half-inch-thick rounds and toast (in a toaster oven or better yet grill on a BBQ).

Immediately after toasting while the bread is still warm, rub the toasts with the cut end of the garlic clove.

Arrange toasts on a serving platter, ladle the beans onto the toasts, grind some black pepper over each toast, and garnish with finely chopped sage leaves.