When it comes to cooking simplicity often tends to yield the best results. This broad bean bruschetta recipe is based on a few similar recipes I’ve seen over the years, mainly originating from Italy.
In early summer there is nothing more satisfying than picking and eating freshly grown broad beans. We didn’t grow any this year but are lucky enough the farm shop down the road ell massive bags of beans for only £1 each. While i guess you could use frozen broad beans I don’t think the taste would be anywhere near as good. This is one of those recipes you have to make a couple of times a year in that golden period when the beans are young and tender.
If you don’t have enough beans you can bulk the mash out with a few (not too many) new potatoes.
Broad Bean Bruschetta Ingredients
- As many broad beans as you can get hold of!
- Bead (preferable our amazing homemade bread recipe)
- 1/2 clove of finely grated garlic
- handful of fresh thyme
- 1 fresh red chilli
- 3 tablespoons of extra virgin olive oil
- shavings of pecorino cheese
- handful of fresh cherry tomatoes
- salt and pepper
Depending on how young your broad beans are you may want to blanche them in boiling hot water for 30 seconds before plunging into cold water. When cooled you’ll be able to easily peel of the outer skin which can be a bit tough and bitter in taste.
Once the beans are prepared mash them in a large bowl along with the olive oil, grated garlic, thyme, chilli, salt and pepper. Next grill your toast on both sides (it somehow tastes better than cooking it in a toaster) and lightly rub with a clove of garlic.
Spoon on a generous helping of the broad bean mash then add a spoonful of chopped tomatoes and some pecorino gratings. Drizzle over a little olive oil and serve with a nice glass of wine.