Sage and White Bean Crostini
This is a flavorful dip with bread to be served at your wedding buffet.
- Servings: 14
Source: Martha Stewart Weddings, Winter/Spring
- 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
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.
Drain beans; add fresh water to cover beans by 2 inches. Return to medium heat. Simmer, covered, until soft and tender, about 50 minutes.
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.
Two 15-ounce cans of beans may be substituted for the dried beans: Drain and rinse canned beans; proceed to step 3.