A typical topping for crostini (and not a bad dish on its own), this hearty combination makes a great starter for a vegetarian meal. Cannellini beans are traditional here, but any white bean will work. The spread and bread may be made well in advance, but don’t combine them until just before serving.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
If you need to make the crostini, start with these. Place the oil in a skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the beans and spinach and stir. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.
Step 2
Add the sage and 2 tablespoons of the reserved bean liquid. Cover and cook for another 5 minutes. (You can prepare all of this before assembling the crostini and even refrigerate; bring back to room temperature before proceeding.)
Step 3
Remove from the heat and season with salt and pepper. Spoon on top of crostini and serve immediately.
