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