This broad bean crostini is a fantastic way to make the most of broad bean season. It has such a gourmet feel without being overly complicated.
Author: Erin Brooks
Recipe type: Appetiser
Serves: 2 serves
300-400g of broad beans
1-2 tbspns of mint, roughly chopped
1-2 tbspns of dill, roughly chopped
A squeeze of lemon juice
Salt & pepper to taste.
1 half-sized baguette, cut into four angled slices
1-2 cloves of garlic, minced
1-2 tbspns Olive oil.
Bring a pot of water to the boil.
Remove the beans from their long pods and blanch in boiling water for 2-3 minutes.
Drain and submerge in cold water to stop cooking and cool enough to handle.
Remove the skins by gently tearing the tip off the end and squeezing the bean out into a bowl.
Place most of the peeled beans in a small blender (reserving a few for serving) with feta, mint, dill, lemon juice and 1 tbspn oil. Season to taste and then pulse a couple of times to bring everything together and gently chop.
Grab your bread and slice on an angle so that bread slices can sit on a plate (see photo).
With a pastry brush, gently brush olive oil onto both side of the bread and then spread the minced garlic evenly across each piece using a knife.
Pop in a grill pan and grill on each side.
To serve simple spoon the broad bean mix onto each piece of bread and garnish with a few of the reserved beans
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2014/10/broad-bean-crostini/