Crushed broad bean bruschetta
A delectable vegetarian springtime starter. If you make this early in the broad bean season, while they’re still small and soft, you can skip the double podding that broad beans usually call for. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or if not vegetarian, top the crushed beans with crispily fried pancetta or bacon lardons.
Ingredients
- 500g broad beans (weight in their pods), podded
- 1 lemon
- olive oil
- 2 tbsp Parmesan, grated, and more to serve
- small bunch mint leaves, finely chopped
- pinch dried chilli flakes
- thin slices of sourdough or ciabatta
- 1 garlic clove
- salt and pepper
Method
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Step 1
Boil the beans in salted water for 3-5 minutes until tender, then mash roughly with a fork.
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Step 2
Finely zest the lemon, then squeeze the juice of one half into the beans.
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Step 3
Stir in 4 tablespoons of olive oil, the lemon zest, Parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).
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Step 4
Toast, grill or griddle the bread, then rub with a cut clove of garlic.
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Step 5
Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.