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