Set aside about a third of the beans to keep whole, roughly mash the rest.
Add in the whole beans, with the lemon juice and sage and one tablespoon of the olive oil, season to taste with sea salt and black pepper and set aside.
Brush the bread slices with the remaining oil and toast each side on a barbecue or griddle pan. Top with the cannellini mix and garnish each slice with a sage leaf, drizzle with a tiny bit of olive oil to serve.
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