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Sage and White Bean Crostini

Two 15-ounce cans of beans may be substituted for the dried beans: Drain and rinse canned beans; proceed to step 3.

  • servings: 14


  • 8 ounces dried white kidney beans
  • 2 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil, plus more for bowl and brushing
  • 4 fresh sage leaves, plus more for garnish
  • Juice of 1 lemon
  • Coarse salt and freshly ground pepper, to taste
  • 1 baguette, cut into 1/2-inch slices
  • Lemon slices, for garnish, optional


  1. Step 1

    Rinse and pick over beans. In a medium saucepan, cover beans with water, and bring to a boil for 5 minutes. Transfer to a heat-resistant surface, and let beans stand in water, uncovered, 1 hour.

  2. Step 2

    Drain beans; add fresh water to cover beans by 2 inches. Return to medium heat. Simmer, covered, until soft and tender, about 50 minutes.

  3. Step 3

    Allow beans to cool slightly. Drain beans, reserving liquid. Place beans, garlic, olive oil, sage, lemon juice, and salt and pepper in a food processor; puree until smooth. If too thick, thin to desired consistency with reserved bean liquid. Transfer to a covered container; chill. To serve, brush bread with olive oil, and toast. Garnish spread with sage leaves or lemon slices, and serve the toasted crostini on the side.

Martha Stewart Weddings, Winter/Spring

Reviews (1)

  • 10 Nov, 2007

    There is a typo in No. 3 on the last line "taosted".