b'2 tins cannellini beans,White Bean Crostini with Frizzled Sagedrained2 cloves garlic, smashedToast your bread first as stated above and set aside.into a paste Depending on how many crostini you are making, 1/ 3cup onion, finely minced first fry up a bunch of fresh sage in your everyday olive oil, enough to cover the bottom of the pan.Pinch of red pepper flakes,You want the sage to be frizzled and not dark golden or as you like brown, set aside on paper towels.Salt and pepper to taste In same pan add the garlic and onion and saut Everyday olive oil until soft.Good quality olive oil forAdd in the drained beans, season with red pepper, finishing salt and pepper.Horizontally slicedCook beans on medium low, turning constantly until baguette, drizzled withall the flavors meld together.olive oil and put under the broiler to get toasted onGently smash half of the beans right in the pan and each side (it goes fast soleave the rest whole.keep checking and dont walk away!) Toss in some whole sage leaves for garnish right in Enough fresh sage leavesthe pan.to top each crostini andDrizzle with good quality olive oil and taste for garnish the pot of beans 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.62'