½ pack of Quorn Wild Garlic and Parsley Sausages cooked according to pack instructions then sliced thinly or cut into small strips.
Slice the baguette thinly and toast under a hot grill or in a hot pan for a few seconds until slightly charred. Set aside.
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.
In a separate bowl, blend all of the ingredients together for the Salsa Verde.
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.
*All information included in this recipe has been provided by Quorn Foods.