Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

White Bean Crostini

White beans are a big deal in Tuscany. The locals always have a favorite place— bakery, market, bar— that prepares the beans just the way they like them. In Tavarnelle, Wedensday is bean day, and the bakery on the square does them best.

Ingredients

1 loaf Ciabatta bread (recipe xxx), sliced ¼” thick, about 16 slices
2 each – 15 oz. cans Navy beans, rinsed and drained
1 Tbl Extra virgin olive oil
1 cup Red onion, small diced
½ cup Fennel, small diced
1 tsp Kosher salt
½ tsp Fresh ground black pepper
5-6 each Fresh sage leaves, chiffonade

Instructions

Preheat oven to 300.

To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days.

Heat the oil in a 10” skillet over medium heat. Add the onion, fennel, salt and pepper and cook, stirring frequently, until onions are soft and translucent, about 6-8 minutes. Set aside and let cool completely at room temperature.

Stack the sage leaves, roll them tight, and slice thin with a sharp knife (chiffonade).

In a mixing bowl, combine the rinsed Navy beans and cooled onion mixture. Divide amongst the Ciabatta crostinis, about 2-3 tablespoon per crostini. Top each with the sage chiffonade and drizzle with more extra virgin olive oil as desired. Serve at room temperature.

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more