Wild Garlic and parsley Veggie Sausage Crostini

“The Wild Garlic and Parsley Sausage Crostini Quorn sausages here make for fabulously warming and filling canapés – great to serve at the end of the night, especially if the wine has been flowing!”

Ready in:

Cost Cutting Eco Friendly

For the Crostini
  • 1/2 pack of Quorn Wild Garlic and Parsley Sausages cooked according to pack instructions then sliced thinly or cut into small strips
  • 1 small baguette or ciabatta
  • 400g tin cannellini beans
  • 1 garlic clove, crushed
  • 1 tbsp sundried tomatoes, finely
  • chopped
  • 1 tbsp sundried tomato paste
  • 1 tbsp lemon juice
  • salt and pepper, to taste
For the Salsa Verde
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp capers, finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1

    1 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 and lemon 3 In a separate bowl, blend all of the ingredients together for the Salsa Verde.

  • 2

    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.

Wild Garlic and parsley Veggie Sausage Crostini was taken from 73 of COOK VEGETARIAN

Download this issue  now! Available on your Newsstand...

print recipe
12 vegetarian hacks that are borderline genius

why not

FREE* OXO Mandoline Slicer

Available on Newsstand...
nook kindle ios

new_recipeNew recipes

new_recipefollow us on twitter!