Whole-Grain Crostini With Beans And Greens

By Mark Bittman

Updated May 23, 2024

Whole-Grain Crostini With Beans And Greens
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(36)
Comments
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Ingredients

Yield:4 to 6 servings
  • 4tablespoons extra virgin olive oil
  • 8½-inch thick slices good whole-grain bread, preferably cut from a crusty loaf
  • 2garlic cloves, minced
  • 1onion, diced
  • 2cups cooked or canned white beans, liquid drained and reserved
  • 1pound spinach, washed, trimmed and roughly chopped
  • 10leaves fresh sage or about 1 teaspoon dried sage, crumbled
  • Salt and pepper to taste
  • Grated Parmesan cheese to taste
Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare a grill or heat an oven to 400 degrees. Use about half the oil to lightly brush each slice of bread. Grill until grill marks appear or bake until golden and slightly crisp, about 10 minutes. (Turning is unnecessary but doesn't hurt.)

  2. Step 2

    Put remaining oil in a skillet over medium heat. Add garlic and onion, and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add beans and spinach, and stir. Cook, stirring occasionally, until spinach wilts, about 5 minutes more.

  3. Step 3

    Add sage and, if necessary, enough reserved bean liquid to keep mixture moist. Cover and cook for another 5 minutes. (You can prepare and refrigerate all of this before assembling crostini; warm gently before proceeding.)

  4. Step 4

    Remove from heat and season to taste with salt and pepper. Spoon on top of crostini, sprinkle with Parmesan cheese and serve immediately

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Ratings

5 out of 5
36 user ratings
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Comments

Susanna

Delish! I added in a sprinkling of red pepper flakes. Make sure to cut the greens up well, or it will be hard to eat without pulling the topping off the bread all at once.

CSL

Stirring the parm in with everything else also works - this tastes even better 2-3 days later.

DianaD

I made it with collard greens. Yum!!!!

CSL

Stirring the parm in with everything else also works - this tastes even better 2-3 days later.

Susanna

Delish! I added in a sprinkling of red pepper flakes. Make sure to cut the greens up well, or it will be hard to eat without pulling the topping off the bread all at once.

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