Sage and Garlic Oil 4 Tablespoons extra virgin olive oil
16 garlic cloves, sliced
16 large fresh sage leaves, cut into 1/4-inch slices, or about 40 very small leaves left whole
1/2 cup broth or bean cooking liquid
6 cups cooked white beans, drained
Kosher salt and freshly ground black pepper

For the oil, in a large skillet over low heat, combine the oil and garlic, cover, and cook until the garlic is tender and golden, about 5 minutes. With a slotted spoon, transfer the garlic to a small dish and reserve.

Add the sage leaves to the oil, increase the heat slightly, and cook until little bubbles dance around the leaves, Frizzle this way until the oil is fragrant and the sage has darkened somewhat and crisped. With the slotted spoon, transfer the leaves to another small dish.

In a food processor, combine the broth or bean liquid, the oil left in the pan, and the beans. Season to taste with salt and pepper, then puree until smooth. Taste again and adjust seasoning.

Spread a layer of the puree on each slice of toasted bread and top with a sprinkling of the garlic and sage leaves.

 

Adapted from: A New Way to Cook by Sally Schneider, 2001.