A typical topping for crostini (and not a bad dish on its own), this hearty combination makes a great starter for a vegetarian meal. Cannellini beans are traditional here, but any white bean will work. The spread and bread may be made well in advance, but don’t combine them until just before serving.

　　

Ingredients

makes 6 to 8 servings

　　Crostini (see preceding recipe)

　　3 tablespoons extra virgin olive oil

　　2 garlic cloves, minced

　　1 onion, diced

　　2 cups White Beans with Garlic (page 441), or any canned white beans, drained and liquid reserved

　　1 pound spinach, trimmed and roughly chopped

　　10 fresh sage leaves or about 1 teaspoon dried, crumbled

　　Salt and black pepper to taste

　　

Step 1

If you need to make the crostini, start with these. Place the oil in a skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the beans and spinach and stir. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.

　　

Step 2

Add the sage and 2 tablespoons of the reserved bean liquid. Cover and cook for another 5 minutes. (You can prepare all of this before assembling the crostini and even refrigerate; bring back to room temperature before proceeding.)

　　

Step 3

Remove from the heat and season with salt and pepper. Spoon on top of crostini and serve immediately.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.