Cannellini Crostini
Cannellini Crostini



  • 4 tbsp olive oil
  • 12 sage leaves
  • 1 chopped onion
  • 1 chopped garlic clove
  • ½ tsp black pepper, crushed
  • 400g tin of cannellini beans, drained
  • ½ lemon, juice only
  • 12 crostini, to serve
  • Heat half the oil in a shallow saucepan and scatter in the sage leaves. Fry for 2 mins until crispy, then remove and set to one side. Tip in the onion and cook for 3 mins, then add the garlic to cook for 1 min more. Sprinkle in the pepper, cook for another minute, then stir in the beans. Remove from the heat and stir in the lemon juice.
  • Season the mix well with salt, then blend in a food processor until a rough, textured paste is achieved. Serve the dip with crostini or crudites and a drizzle of olive oil - perfect!
10 mins
4 serving

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