We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

recipes

Broad Bean Crostini

recipes

Broad Bean Crostini

Saturday, September 5, 2009

This is a perfect way to savour the fresh flavours of home grown broad beans. The thick broad bean paste can also be stirred through pasta for a tasty supper.

Serves 4
150g of shelled broad beans.
2-3 mint leaves.
½ clove of garlic.
3 tablespoon of extra virgin olive oil.
A good handful of grated parmesan cheese.
A good pinch of sea salt and ground black pepper.
A few slices of toasted sourdough bread.

Place the broad beans in a pestle and mortar with the garlic, mint, sea salt and pepper.

Mash it all up until a thick paste forms.

Add the parmesan and a little olive oil to loosen the mixture, stir this through with a spoon.

Check the seasoning and then spread the broad bean mixture onto the toast.

Drizzle with a little extra olive oil, sprinkle with a little more parmesan and serve as a tasty little appetiser.

You might be interested in...

Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet
recipes

Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet

Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet
Gnudi with Broad Beans and White Asparagus
recipes

Gnudi with Broad Beans and White Asparagus

Gnudi with Broad Beans and White Asparagus
Banh Mi Sandwich
recipes

Banh Mi Sandwich

Banh Mi Sandwich
Mini Lemon Curd Cheesecakes
recipes

Mini Lemon Curd Cheesecakes

Mini Lemon Curd Cheesecakes
Shaved Fennel, Parmesan & Olive Salad