Crushed Broad Bean Bruschetta

Name: Crushed Broad Bean Bruschetta
Yield: Serves 4 as a starter
Ingredients: 2 tbsp finely chopped mint leaves; 2 tbsp grated Parmesan or vegetarian equivalent, plus more to serve; 4 tbsp olive oil, plus a little more for drizzling; 1 lemon; 600 g young broad beans in their pods; 1 garlic clove; thin slices of sourdough or ciabatta; pinch of dried chilli flakes

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This makes a great sharing plate for a party or barbecue and the recipe can easily be scaled up to serve more. To get ahead, boil and mash the beans and keep in the/ridge, toast the bread just before your guests arrive then mix the cheese, mint, chilli and oil with the beans just before serving.

Ingredients

600 g young broad beans in their pods
1 lemon
4 tbsp

Starter
Vegetarian
May
June
Spring
July

Method

Boil the beans in salted water for 3 minutes until tender, double-pod, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in the olive oil, lemon zest, Parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

Toast, grill or griddle the bread, then rub with a cut clove of garl