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Oven-baked chicken with blistered tomato and bacon

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Apple and cranberry pie

Creamy cannellini-bean toasts

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Creamy cannellini-bean toasts

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Creamy cannellini-bean toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Ingredients

2 cloves crushed garlic
3 baby leeks
2 t butter
1 T olive oil
1/2 cup cream
400 g can drained cannellini beans
Crostini
Sage leaves

Method

Place a pan over a medium heat and gently fry cloves crushed garlic and thinly sliced baby leeks in butter and olive oil for 5 minutes. Add cream and cook for 5 to 10 minutes, allowing the flavours to infuse.

Fold through can drained cannellini beans and season to taste. Serve on toasted crostini, topped with pan-fried sage leaves.