Creamed flageolet bruschetta
Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.
Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.
Mash with a potato masher and stir in the parsley.
To serve, spread the flageolet bean paste onto the toasted bread and place onto a serving plate. Drizzle with olive oil and garnish with fresh chervil.