CANAPÉS WITH GREEN BEAN AND LEEK CREAM WITH SAGE AND HAZELNUT TOPPING

Tartine With Green Bean and Leek Cream With Sage and Hazelnuts Topping

I know, I know, I know – green beans again but I bought a bag of fresh green beans, Fair Trade from Senegal, so there have been a lot of green beans around here in my kitchen. I promise that this is the last of the series for a while. At least I vary the way to eat them, today we have some nice tartine or canapés to serve when you need some finger food. Really simple to make and in my opinion they also taste great. But then I like green beans. I used a potato and oats bread I happen to have around but you can put it on anything you like.

Tartine With Green Bean and Leek Cream With Sage and Hazelnuts Topping

CANAPÉS WITH GREEN BEAN AND LEEK CREAM WITH SAGE AND HAZELNUT TOPPING

green beans, I used fresh ones but you can use frozen ones too
leek, the white part
toasted hazelnuts
fresh sage leaves
salt
extra-virgin olive oil

– Cut the beans in pieces and slice the leek.
– Put them in a skillet or pan and cook slowly in some olive oil until they are soft. You can add a little water if you want to speed up the process.
– Run in a blender until smooth and creamy. Add salt.
– Chop the nuts and the sage finely.
– Spread the cream on top of small pieces of bread or on crackers and top with the chopped nuts and sage.

Tartine With Green Bean and Leek Cream With Sage and Hazelnuts Topping

Some recipes with canapés, tartine and crostini here on Lucullian, for more see the recipe index:

CROSTINI WITH TOMATOES AND HORSERADISH
ITALIAN STYLE HUMMUS
CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT’S CHEESE
RED PEPPER ‘PESTO’

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