Ingredients

  • For the crostini:
  • ½ pack of 240g Quorn Wild garlic and Parsley sausages, cooked according to pack instructions, then thinly sliced or cut into small strips
  • 1 small baguette or ciabatta
  • 400g tin cannellini beans
  • 1 clove garlic, crushed
  • 1 tablespoon sundried tomatoes, finely chopped
  • 1 tablespoon sundried tomato paste
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Pepper, to taste
  • For the Salsa Verde:
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon basil, finely chopped
  • 1 clove garlic, crushed
  • 1 tablespoon capers, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Pepper, to taste

Method

  1. 1

    ½ pack of Quorn Wild Garlic and Parsley Sausages cooked according to pack instructions then sliced thinly or cut into small strips.

  2. 2

    Slice the baguette thinly and toast under a hot grill or in a hot pan for a few seconds until slightly charred. Set aside.

  3. 3

    Drain the cannellini beans then crush them with a fork or for a smoother texture blitz in a food processor. Stir in the garlic, sundried tomatoes, sundried tomato paste and lemon juice, olive oil and seasoning.

  4. 4

    In a separate bowl, blend all of the ingredients together for the Salsa Verde.

  5. 5

    To assemble the crostini, take a disc of toasted baguette and add a generous layer of cannellini bean mash. Top with a few slices or strips of Quorn sausage then drizzle with the Salsa Verde. Repeat until all of the baguette has been used.

  6. 6

    *All information included in this recipe has been provided by Quorn Foods.

Nutritional Details

Each serving provides
  • Energy 528kj 126kcal 6%
  • Fat 4.0g 6%
  • Saturates 0.7g 4%
  • Sugars 1.7g 2%
  • Salt 0.59g 10%

% of the Reference Intakes

 
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