Makes 24 hors d’oeuvres


  • 2 Tbsp olive oil

  • 1 cup sliced leeks (white & light green parts only), washed

  • 1 14-oz tin, navy beans, rinsed

  • 1 clove garlic, minced

  • 2 tsp chopped fresh thyme

  • 1/3 cup dry white wine

  • 2 Tbsp brunoise (very finely diced) red bell pepper

  • salt & pepper


  • 1.

    To prepare patty pan squash, scoop out tops with a melon baller and blanch in salted boiling water until just tender, about 2 minutes. Shock in ice water to halt cooking and drain. Chill until ready to fill.

  • 2.

    For white bean salad, heat a large sauté pan over medium heat and add oil. Add leeks and sauté until tender, about 5 minutes. Add beans, garlic and thyme and sauté 1 minute more. Add white wine and simmer until almost all liquid has reduced. Stir in red pepper and season to taste. (Salad can be served warm or chilled for filling).

  • 3.

    To fill, spoon a little bean filling into patty pan squash and chill until ready to serve.


You can add truffle oil to this dish to give it a sophisticated edge.

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