• Jan Dempsey

Crostini con Fagioli

Updated: Jan 23, 2019

Crostini con fagioli is a typical Tuscan appetizer featuring creamy white beans or cannellini beans, cooked slowly and then served on toasted or grilled bread.


Crostini 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

Salt

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.

Podere Erica

Strada Provinciale Castellina in Chianti, 6

Barberino val d'Elsa, FI 

Italy

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