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Crostini

White Beans and Sage Crostini
1/4 cup olive oil
1 meduim onion, thinly sliced
1/4 cup pine nuts
15 oz can cannellini or white northen beans, drained and rinsed
1/4 cup chopped fresh sage leaves
pinch of salt and pepper
15 thin slices toasted Italian bread
1/2 cup shredded Parmesan cheese


In meduim skillet, heat oil and saute onion until soft, about 5 minutes over medium heat. Add pine nuts and suate another minute. Add beans, sage and salt and pepper to taste. Saute for 5 minutes. Top each slice of bread with about 2 tablespoons of beans. Sprinkle each with Parmesan cheese and bake in 375 degree oven for 5-7 minutes until cheese is melted. Serve at once. Makes 15 crostini.
Sundried Tomato and Mozzarella Crostini
8 oz ball fresh mozzarella, thinly sliced into 16 pieces
8 whole sun dried tomatoes in olive oil, cut in half
1/4 cup chopped fresh basil
16 thin slices toasted Italian bread


Place one slice mozzarella on each slice of bread. Top with one sun dried tomato piece and chopped fresh basil. Bake crostini in a preheated 375 degree oven for 5-7 minutes or until mozzarella is melted and toast is warmed through. Serve at once. Makes 16 crostini.

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