This recipe is for a duo of Crostini: one with sauteed grapes and rosemary, and the other with olive oil and cannellini beans. These make for a simple, rustic Italian appetizer to serve with some nice wine on a Fall afternoon.
½ loaf of nice Italian bread (preferably a day old)
For the Rosemary and Grape Crostini:
1 cup red grapes
1 garlic clove, smashed
1 T olive oil
1 tsp chopped rosemary
For the Cannellini Crostini:
1 cup dried cannellini beans
1 sprig of rosemary
2 garlic cloves
Extra Virgin Olive oil
Fresh sage leaves
The night before you would like to make the crostini, cover the cannelini with water in a bowl, and let them soak overnight.
Drain them, and put in a pot covered with water, along with the garlic cloves, rosemary, and a lug of oil.
Bring to a boil and simmer until they are cooked through, about 1½ hours.
Season them very well with salt, add the olive oil, and toss in some freshly torn sage leaves.
Prepare the grapes by slicing them in half.
Heat up the olive oil in a saute pan, and add the garlic.
When the oil is nice and hot, add the grapes and saute briefly for about 1 minute. Reduce the heat, and add in the rosemary.
Stir. Let them cool in the pan a little before assembling the crostini.
Use day old bread, or dry out fresh bread in the oven so it is nice and toasty.
You can dry out some bread by putting the oven on at 300°F, and then putting the slices in the oven until they are crispy, but not toasted.
Assemble four crostini of each topping, making sure you put a nice amount of olive oil on top of the cannellini beans.
Makes 6 crostini each, with leftover cannellini beans for a side dish or salad.