I was delighted to see we had a share of broad beans this week as it meant I could make an old favourite; Broad Bean Bruschetta is a simple snack or light lunch which, to me, tastes like the start of Summer.
I'm glad to be sharing the recipe in case you would like to try your share of broad beans this way too. Adapted from various versions by Jamie Oliver, River Cottage, BBC Good food, etc, it's easy to tweak to suit your palate.
We found the 400g (pre-podded) share was enough for 2 pieces of toast. This served my husband and I for elevenses, but the thought that I should have made it when he was out may have crossed my mind. It can easily be bulked out by adding an equal amount of peas (fresh/frozen) to the beans (and doubling the rest of the ingredients). I used gluten-free bread but something fancier like sourdough would be tasty, or slices of baguette.
400g broad beans
30g-ish grated or shaved Violife Prosociano (or dairy equivalent such as Pecorino), and some to garnish
2 pieces of bread
A teaspoon of finely chopped mint, and some to garnish
Olive oil
A clove of garlic
Juice of half a (small) lemon
Salt and pepper
Chive flowers to garnish, if you have some handy
Pod the beans and pop them into a small amount of boiling water (or steam) for a couple of minutes, until just soft inside. Drain and briefly run them under cold water until cool enough to handle. Double pod them by slipping the bright green beans from their grey-green outers. As they were so fresh and tender I ate the pods as I went along.
Mash the beans with a fork, together with the grated cheese, mint and lemon juice. Season to taste. Use olive oil to loosen the mixture slightly.
Toast the bread. Cut the garlic clove in half and rub the cut sides over the toast.
Spread/spoon the bean mix on the toast and garnish with mint, cheese and chive flowers if using.
Another drizzle of olive oil and two minutes later, you'll be wondering when the next lot of broad beans will be ready for our shares. Come on sunshine!