Bean Bruschetta


  • 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


  1. 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.
  2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
  3. 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.
  4. 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.
  5. 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.