For the crostini with beans and sage, cut the baguette into finger-thick slices, spread on a baking sheet and drizzle with a little olive oil. Toast in the oven at about 160°C for 5 minutes.
For the bean and sage mixture, strain the beans, finely chop the sage and mash it together with the pressed garlic, lemon juice and olive oil. This is best done with a fork.
Season with salt and pepper. With a spoon make small heaps on the bread and sprinkle the crostini with beans and sage with a little paprika powder.
Preparation Tip:
The bean and sage mixture can also be prepared well the day before.
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