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Home » Recipes, Snacks / Side Dishes, Vegan

Mushroom and Sage Crostini

Submitted by on November 9, 2011 – 1:36 pmNo Comment

These canapés are quick and easy to prepare and are ideal for a dinner or cocktail party. The deep mushroom and sage flavours work beautifully together.


An individual-sized baguette
A clove of garlic
Suma mushroom pâté bombe CV401
10 fresh sage leaves (one per canapé)
Olive oil

Makes about 10 canapés
Suitable for vegans


1 Firstly cut your baguette into thin slices- about 1cm thick- then cut each of your slices in half so you end up with bite-sized semi-circles.

2 Cut your garlic clove in half then rub the top of each piece of bread with it to give it a lovely garlic flavour. Brush the bread with a little olive oil on both sides then place under the grill, lightly toasting each side.

3 Meanwhile, brush your sage leaves with oil and fry them very gently in a pan until they are slightly softened- this will only take one or two minutes.

4 Spread the mushroom pâté over your bread slices and top each piece with a fried sage leaf. Finish off with a minute or two under the grill.

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