Ingredients
500g broad beans
A good glug of extra virgin olive oil
Mint, a sprig
Goat cheese, this curd is yumbo, but so is our stalwart Meredith range
Salt and pepper
Lemon juice, to taste
Crusty bread, ciabatta or baguette work well
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Summary
IT’S OFFICIALLY SPRING ~ and hooray the broad beans are starting to come in! So of course it’s time to share our zesty Broad Bean Bruschetta from the depths of our recipe collection. Get smooshin. And yes, you don’t *need* to shell the beans but you definitely can if you want to!
*PSA Boatshed Cheese Goat Curd works wonders as a tangy, creamy vehicle for any broad bean celebration.
Broad Bean Bruschetta
Get some water boiling on the stove while you pod the broad beans out of their little insulated feather beds. Once both of those things are done, salt the water and pop the beans in to cook for just a couple of minutes. Two, three minutes, lets say. Lift them out with a slotted spoon, and run under cold water if you’ve pushed the three minutes. (If the broadies are a bigger size, the outer shells may be a bit hard but you can quickly take these off, pinching them between your fingers. If they are young small beans, just leave the outer shell on). Give the beans a drizzle of olive oil. I mashed these with a fork (you could whizz them with a blender), before adding the mint and lemon juice. Season with salt and pepper.
Toast the bread and if you have a little garlic, cut a clove in half and wipe the cut edge lightly over the toast while it’s still warm. Transformative, that garlic toast trick. Top with goats cheese (also optional) and then the green pile of spring that is the lemony, minty broad beans.
With that pot of water, you could also blanch some asparagus spears. They could go on top, or spread out – make a spring antipasto-esque platter with salt-sprinkled radishes, juicy olives, cured meats and more of that delicious goats cheese.
Fancy some more broad bean inspo? Here are some more of our favourite broady recipes!
