Crostini with white bean puree and sage

Bean puree

1. Peel and finely dice the onion.
2. Peel and dice the garlic.
3. Heat the olive oil in a medium saucepan.
4. Sauté the onion and garlic cubes with the plucked sage leaves in the heated olive oil until the onion cubes are translucent, and the sage is fragrant.
5. Add the drained and cold rinsed beans and heat vigorously while stirring until the excess liquid has evaporated.
6. Deglaze the beans with the white wine and white wine vinegar.
7. Simmer the beans until the steam no longer smells of alcohol.
8. Puree the beans and season to taste with salt, Cayenne pepper and vinegar.

Roasted bread

1. Place the slices of bread on a baking tray and drizzle with olive oil.
2. Toast the slices of bread in the oven at 200°C for approx. 4 minutes on one side only.
3. Remove the slices of bread from the oven.

Crostini

1. Spread a thick layer of the bean puree on the slices of bread.