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Makes 24 hors d’oeuvres
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.
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).
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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