Instructions: 8 SERVINGS DAIRY-FREE

Extra-virgin olive oil, garlic and sherry vinegar provide the flavors that set this rustic crostini apart from the rest. Cannellini beans are a favorite here, but if they arent available, you can use Great Northern instead.

Place beans in large pot and cover with cold water. Let soak overnight. Drain beans and place in large saucepan. Add 4 cups fresh cold water, bay leaf and sage. Bring to a boil over high heat, then reduce heat to low and simmer until beans are very soft, 45 to 60 minutes. Remove bay and sage leaves and drain beans if necessary. Using fork or potato masher, mash beans. Stir in 2 tablespoons oil, 1/2 teaspoon salt, sprinkling of pepper and half of garlic.

Cover to keep warm.

In large skillet, heat 1 tablespoon of oil over medium heat. Add silverbeet, sprinkle with salt and pepper and cook, tossing with tongs to prevent sticking, about 5 minutes. Sprinkle with 1 tablespoon of vinegar. When greens are wilted, remove to bowl and season with salt, pepper and more vinegar to taste.

In cup, mix remaining oil with remaining garlic. Brush over bread slices.

Grill or toast bread, spread with bean mixture and top with wilted greens.

Serve warm.

Madison and Edward Espe Brown.

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