Cannellini Bean, Tomato & Sage Crostini

We’re back in comfort food territory. This time courtesy of Sister Emma @gobbleguzzlelondon. Creamy cannellini beans cooked up with plum tomatoes, garlic, sage, salt & pepper, and not forgetting the huge glug of extra-virgin olive oil. Ditch those sustainable sticks (for now), and just slop it on.

My sole contribution was erecting the sage and ensuring my looming face found its way into a photo.

🌿 Makes 4 crostini

• 200g jarred or canned cannellini beans

• 150g fresh plum tomatoes

• A few leaves fresh sage (plus extra for decorating)

• 2 cloves garlic

• Salt & pepper

• Generous glug extra-virgin olive oil

1. Glug some extra-virgin olive oil into a frying pan.

2. Crush your garlic cloves, put on the heat along with the sage, and let rise to a bubble.

3. Add your cannellini beans, plum tomatoes, and chuck in some salt & pepper.

4. Take off the heat and stir round with a liberal pour of extra-virgin olive oil.

5. Toast your crostini.

6. Rub with raw garlic.

7. Slop on those beans.

8. Erect the sage.

9. You’re all set.