Starters & Light meals

Creamy cannellini-bean toasts


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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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