Creamed flageolet bruschetta
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.
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Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.
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Mash with a potato masher and stir in the parsley.
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To serve, spread the flageolet bean paste onto the toasted bread and place onto a serving plate. Drizzle with olive oil and garnish with fresh chervil.
Ingredients
- 25g/1oz butter
- 1 garlic clove, finely chopped
- 100g/3½oz canned flageolet beans, rinsed and drained
- salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 3 slices crusty white bread, toasted
- dash olive oil, for drizzling
- fresh chervil, to garnish
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