Creamed flageolet bruschetta Recipe

Creamed flageolet bruschetta Recipe

  • 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
  1. Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.
  2. Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.
  3. Mash with a potato masher and stir in the parsley.
  4. 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.
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