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Cannellini Bean Toasts with Sage, Garlic & Pecorino

Serves 4 as an appetizer | About 20 minutes

Creamy cannellini beans, warm toasted bread, and a generous finish of extra-virgin olive oil: simple ingredients that make a satisfying combination.

This version adds sage, garlic, and a little Pecorino. Finish with Entimio Intenso just before serving, letting its flavor come through alongside the mild beans.

Ingredients

• – 2 cans cannellini beans, 15 oz each, drained and rinsed (about 480 g drained)
• – 4 thick slices of rustic bread
• – 4 tablespoons (60 ml) extra-virgin olive oil, divided; we suggest Entimio Intenso
• – 2 garlic cloves: one lightly crushed, one halved for rubbing the bread
• – ½ teaspoon dried sage, crumbled
• – ¼ cup (60 ml) water, plus more if needed
• – ¼ cup (20 g) finely grated Pecorino, plus a little extra for serving
• – Salt and freshly ground black pepper, to taste

Instructions

1. Step 1 — Warm the garlic and sage. Put 1 tablespoon of olive oil and the crushed garlic clove in a skillet over medium-low heat. Cook gently for 1–2 minutes without browning the garlic. Add the sage and stir briefly.
2. Step 2 — Add the beans. Stir in the cannellini beans and water. Simmer gently for 5–7 minutes, until warmed through. Keep the beans mostly whole, adding a splash of water if the pan becomes dry.
3. Step 3 — Toast the bread. Meanwhile, toast or grill the bread until golden on both sides. Rub one side lightly with the cut garlic clove, then brush the slices with 1 tablespoon of olive oil in total.
4. Step 4 — Season. Remove the beans from the heat and discard the crushed garlic clove. Stir in the Pecorino. Taste before adding salt, then season with black pepper.
5. Step 5 — Finish and serve. Spoon the warm beans and a little of their cooking liquid over the toast. Divide the remaining 2 tablespoons of Entimio Intenso among the four slices. Add a little extra Pecorino if you like, and serve immediately.

Make It Your Own

For a dairy-free version, leave out the Pecorino and adjust the salt to taste. You can also use home-cooked cannellini beans, keeping a little of their cooking liquid to warm them.

Serve as an appetizer or alongside a green salad for a light lunch.

Photography: Alessandro Moggi.

Finish with Entimio Intenso

A generous drizzle just before serving brings this simple dish together.

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