Slice the baguette thinly and toast under a hot grill or in a hot pan for a few seconds until slightly charred. Set aside
Drain the cannellini beans then crush them with a fork or for a smoother texture blitz in a food processor. Stir in the garlic, sundried tomatoes and lemon juice, olive oil and seasoning
In a separate bowl, blend all of the ingredients together for the Salsa Verde
To assemble the crostini, take a disc of toasted baguette and add a generous layer of cannellini bean mash. Top with a few slices or strips of Quorn Sausage then drizzle with the Salsa Verde. Repeat until all of the baguette has been used.
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