3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)
4 cups water
1 1/2 tablespoon salt
1 can cannellini beans, rinsed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 small bunch fresh sage, stems discarded
Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
In a bowl, combine 1/2 of the beans, olive oil and salt; smash to your liking. Add more oil as needed to combine. Stir in balsamic vinegar and stir to combine.
Heat a small pan over medium-high heat. Add olive oil to pan and fry sage leaves until crispy, about 20 seconds. Transfer sage leaves to a paper-towel-lined dish. Season sage leaves immediately with salt. Set aside until ready to serve.
When ready to serve, spoon bean mixture onto 3-4 pieces of the bread. Top with whole beans and finish with pieces of fried sage leaf.