Last night, I served my first five-course dinner a la cuisine de France. (and I don’t speak French, really, so forgive the trespass.)
The full menu was as follows:
Aperitif: Champagne and Bruschetta de Flageolets
Entree: Salade d’Endives, Noix et Roquefort
Main Course: Truite aux Amandes
cheese course: Red Cloud goat cheese, camembert, brie and roquefort
Dessert: Mousse au Chocolat
In this post, I’d like to share the recipe for the Bruschetta de Flageolets, a very simple and easy appetizer that really took less than 20 minutes to prepare. Flageolets are little greenish beans that are apparently quite tasty; since my market doesn’t carry them, I substituted cannellini beans, which were still delicious.
Ingredients:
- 1 oz butter
- 1 garlic clove, finely chopped
- 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
Preparation method
Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.
Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.
Mash with a potato masher and stir in the parsley.
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.
This recipe serves 2-4
