Broad bean crostini
recipe
Broad bean crostini
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Broad beans make a tasty topping for crostini. Dress them up with extras, such as Parma ham or feta cheese
Ingredients
- 300g podded broad beans
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 2 tablespoons mint leaves, chopped
- Salt and pepper
- For the toast:
- thin slices of baguette
- 1 clove garlic
Preparation:
10
Cook Time:
10
Total Time:
20min
Directions
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- Bring a pan of water to the boil, add the broad beans and cook for minutes. Drain and rinse under cold water. Shell the beans and discard the skins.
- Put the broad beans into a bowl and crush with a potato masher until mashed but still retaining some texture. Stir in the lemon juice, olive oil, mint and salt and pepper. (Alternatively, put the beans and the other ingredients into a food processor and whizz for a few seconds until it reaches the desired consistency.) Taste and adjust the seasoning.
Source: British beans and peas
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