I added sage, garlic and lemon juice to make it fresh and add to the Italian feel of it. Mix it together the day before and leave in fridge overnight for the flavours to really develop.
Just like the chicken liver mousse, we served this in a mini copper pan and the crostinis on the side so each guest could help themselves.
Cannellini bean paste, serves 4
400 g canned cannellini beans
1/2 lemon, the juice
5 sage leaves
1 small garlic clove, pressed
salt, white pepper
mild olive oil
Rinse the beans and drain. Mix together with the lemon juice, garlic and sage, add olive oil until desired consistency. Season. Refridgerate overnight.