b'AntipastoToscano2 cans cannellini beans,White Bean Crostini with Frizzled Sagedrained2 cloves garlic, smashed intoToast your bread first as stated above and set a paste aside.1/3cup onion, finely minced Depending on how many crostini you are making, first fry up a bunch of fresh sage in your Pinch of red pepper flakes, oreveryday olive oil, enough to cover the bottom of as you like the pan.Salt and pepper to taste You want the sage to be frizzled and not dark Everyday olive oil golden brown, set aside on paper towels.Good quality olive oil forIn same pan add the garlic and onion and saut finishing until soft.Horizontally sliced baguette,Add in the drained beans, season with red drizzled with olive oil andpepper, salt and pepper.put under the broiler to getCook beans on medium low, turning constantly toasted on each side (it goesuntil all the flavors meld together.fast so keep checking andGently smash half of the beans right in the pan dont walk away!) and leave the rest whole.Enough fresh sage leavesToss in some whole sage leaves for garnish right to top each crostini andin the pan.garnish the pot of beansDrizzle with good quality olive oil and taste for seasoning, it should be heavily seasoned.Spread warm beans onto toasted bread, garnish with one sage leaf, and give it a good drizzle with the quality olive oil.52'