Creamed flageolet bruschetta




  1. Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.

  2. Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.

  3. Mash with a potato masher and stir in the parsley.

  4. 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.