Wild Garlic and parsley Veggie Sausage Crostini
Serves: 12
“The Wild Garlic and Parsley Sausage Crostini Quorn sausages here make for fabulously warming and filling canapés – great to serve at the end of the night, especially if the wine has been flowing!”
Ingredients:
[hd]For the Crostini[/hd]1/2 pack of Quorn Wild Garlic and Parsley Sausages cooked according to pack instructions then sliced thinly or cut into small strips
1 small baguette or ciabatta
400g tin cannellini beans
1 garlic clove, crushed
1 tbsp sundried tomatoes, finely
chopped
1 tbsp sundried tomato paste
1 tbsp lemon juice
salt and pepper, to taste
[hd]For the Salsa Verde[/hd]
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 garlic clove, crushed
1 tbsp capers, finely chopped
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper, to taste
method:
- 1 Slice the baguette thinly and toast under a hot grill or in a hot pan for a few seconds until slightly charred. Set aside. Drain the cannellini beans then crush them with a fork or for a smoother texture blitz in a food processor. Stir in the garlic, sundried tomatoes and lemon 3 In a separate bowl, blend all of the ingredients together for the Salsa Verde.
- To assemble the crostini, take a disc of toasted baguette and add a generous layer of cannellini bean mash. Top with a few slices or strips of Quorn sausage then drizzle with the Salsa Verde. Repeat until all of the baguette has been used.
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