← Nouns Cooking · Italian

Ingredients

• 1 thin baguette or ciabatta, sliced 1 cm thick
• 5 tbsp extra virgin olive oil, plus extra to drizzle
• 2 cloves Garlic, 1 halved, 1 finely chopped
• 12 sage leaves
• ½ Onion, finely chopped
• 1 can tin of cannellini beans (400 g), drained and rinsed
• ½ lemon, juiced
• 1 pinch Chilli flakes (optional)
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (400°F). Lay the bread on a tray, brush lightly with 2 tbsp of the oil and bake for 8–10 min until crisp and golden. Rub each toast with the cut garlic.
2. Meanwhile, heat the rest of the oil in a frying pan over medium heat and fry the sage leaves for 1 minute until crisp. Lift onto kitchen paper.
3. In the same oil, cook the onion for 5 min until soft, then add the chopped garlic for 1 minute.
4. Add the beans with a splash of water and warm through for 3 min, then roughly smash them with a fork. Season with lemon juice, salt, pepper and chilli, if using.
5. Spoon the warm beans onto the toasts, top each with a crisp sage leaf and finish with a drizzle of olive oil.

Tips

• Make the toasts a day ahead and keep them in an airtight tin.
• Use gluten-free bread to make these gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats