Creamed flageolet bruschetta

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.


  • 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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: