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California Sunshine Canapé

Rodney developed this delightful pairing for our 2020 Picpoul Blanc. It is easy to make with white beans and served in a pre-made phyllo cup. It is a great appetizer and pairs well with all our wines. Download Recipe PDF

Ingredients

15 oz can on cannellini beans, drained
1 tablespoon good French mustard such as Edmond Fallot
1/2 cup parsley, chopped
3 tablespoons mayonnaise
1 teaspoon champagne vinegar
1 teaspoon turmeric
1/4 cup celery, diced
Salt & pepper to taste

How To Make

1
Drain and rinse beans in colander under cold water
2
Transfer beans to a medium bowl
3
In a separate bowl, mix the mayo, mustard, turmeric and vinegar thoroughly
4
Add mayo mixture to the bowl of beans
5
Add parsley, celery, salt and pepper and gently mix together being careful not to rupture beans