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About this recipe: An amuse-bouche of crusty French bread rounds, toasted and spread with a lovely bean, garlic and basil puree.
Any leftover puree is nice with natural yoghurt stirred in and served as a dip.
'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.