Broad Bean Crostini
Ingredients
150g (5.5oz) broad beans (shelled weight)
3 tbsp extra virgin olive oil
finely grated zest and juice of 1 lemon
1-2 tbsp chopped mint
salt and pepper
a few slivers of Parmesan or Pecorino for garnish
Crostini:
slices of baguette or ciabatta
extra virgin olive oil
2 cloves garlic, peeled
salt
Instructions
Slice the bread into slices about finger thickness. Brush with olive oil and then put to toast on the simmering plate until brown and crisp. Toast the second side. Scrape the garlic clove over each slice of bread and sprinkle over a little salt. Set aside.
Put the broad beans in a saucepan and bring to the boil. Cook for about 5 minutes until cooked. Drain well and cool under cold water. Squeeze the beans from their skins into a food processor or blender. Add the olive oil, lemon zest and juice, mint and salt and pepper. Whiz until smooth.
Spread the crostini with the bean topping and finish with a thin sliver of cheese and a small drizzle of oil.
Serving
Serves 6-8
Recipe by:
Louise Walker
www.louise-walker.co.uk