Ingredients

Method

• 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

Ingredients

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.