White Bean, Chicken & Sage Crostini

Heat olive oil over medium-high heat in a non-stick pan. Add green onion, garlic and minced sage and cook for about 2 minutes.

Add cooked beans to bowl of food processor. Add sautéed green onions with herbs, water, salt, pepper, balsamic vinegar and ¼ cup (60 mL) of the shredded Romano cheese. Process until bean mixture is very smooth. If desired, thin bean mixture by adding a bit more water, a teaspoon at a time to get the desired texture.

Place sliced whole grain baguette on a baking sheet and broil for about 1 minute or until golden on one side and turn for another minute.

Spread about 2 Tbsp (30 mL) of bean mixture on each slice, followed by a slice of roast chicken and more of the freshly grated Romano cheese. Broil until hot. Keep an eye on it, being careful not to burn.

To serve place the chicken and bean crostini on a serving platter and garnish each with a fresh sage leaf.